SPECTRUM CENTER CLUB KITCHEN

REPEAT: 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed three non functional hand washing sinks in the following areas: Behind buffet line, cookline and across from expo. Out of order signs found posted at each sink. Repair all hand washing sinks. -2- VR required in 10 days to follow up on repairs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener. Discussion with PIC revealed that the can opener had not been used for prep today. CDI - Can opener transferred to the 3-compartment sink to be W/R/S. -0- 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.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding at > 41 F inside the large prep unit across from the cookline. Refer to temperature observation chart. Upon further investigation, EHS discovered the top internal air temperature at 40 F while the bottom reach-in temped at 44 F. CDI - PIC voluntarily discarded all foods. Facility will discontinue use of unit until repairs completed. -1.5- VR required in 3 days for follow up on repairs to unit. 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.

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 large quantity of sub sandwiches cooling inefficiently in the walk-in cooler due to being covered. EHS observed subs cooled at a 0-1 F degree change after + 40 minutes. Refer to temperature chart. CDI - PIC instructed food handler to vent for proper air flow. -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.

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 grab and go prepackaged hot items in heated pass through unit without proper labeling. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food. - Pf. Observed grab and go items in heated display pass through without allergens listed. -1- VR required in 10 days to ensure allergens are provided.

4-501.11 Maintain equipment in good repair. Observed large prep unit malfunctioning as it is unable to maintain TCS foods < 41 F. Repair. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build-up inside of prep top and in the interior of its bottom reach-in and dried food debris on base of can opener. Increase cleaning frequency and maintain clean. -0-

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed non functional hand washing sinks at both dish pit and behind buffet line. Out of order sign posted on buffet station. Repair both hand washing sinks. VR is required. 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 available at four hand washing stations. Also observed no hand drying provisions available at three hand washing stations. CDI - PIC instructed employees to refill each station. -1-

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P. Observed trays of hot dogs and sandwiches in hot cabinet all holding below 135F during inspection. See temperature chart. CDI - PIC instructed food handler to voluntarily discarded foods. Discussed verifying temperatures and use of logs. -3- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed heavy whipping cream held outside of temperature control during inspection. PIC stated it had been removed from refrigeration with the intent to use it for prep. EHS observed product at 64 F. CDI - Food handler instructed to transfer heavy cream to the walk-in cooler. 0 point deduction due to improvement from previous inspection and general compliance with cold holding. -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 .

3-501.15 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 roasted tomatoes prepped today and cooling in the prep top. EHS also observed inefficient cooling methods for sticky rice which cooled at a 0 F degree change after + 30 minutes in the walk-in cooler. Sticky rice found at a high volume and in deep plastic container. Refer to temperature chart. CDI - PIC instructed food handlers to remove and place roasted tomatoes in the freezer. Food handlers spread sticky rice across metal sheet pans and placed containers back in the WIC to allow for efficient cooling towards < 41 F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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 beer cheese left to thaw in the steam well. EHS observed temperature at 65 F. CDI - Beer cheese was rapidly heated up to > 165 F at the cook line. -0-

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed food handler placing cooked shrimp directly on undrained ice for buffet line. EHS discussed discontinuing practice and utilizing perforated pans as a method to drain ice. 3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed food (lettuce, dressing & cut sandwiches) at buffet without protection. CDI - PIC provided an additional shield for all foods. -1-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths being stored in sanitizer bucket with out sanitizer and another bucket of sanitizer with 0ppm quat during inspection. CDI - PIC refilled buckets with sanitizer with 100 ppm quat. -0.5-

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. Facility does not have equipment available to test for high sanitizing temperatures. VR required. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean side of drain board clean at dish machine with heavy food debris. CDI - Employee instructed to thoroughly w/r/s the drain board. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand towel being stored in handsink in dish pit during inspection. Observed remnants of food or beverage being dumped in handsink in courtside service area. CDI - PIC removed hand towel. PIC will remind staff to only utilize handsinks for handwashing. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and cooked peppers in overflow hot cabinet, steak in courtside hot cabinet 1, and sausage in courtside hot cabinet 2 all holding below 135F during inspection. All items had been in hot holding for less than two hours. CDI - PIC removed all items and placed back in ovens to be reheated to 165F. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizzas being held outside of temperature control during inspection. Employee stated they had been removed from WIC with the intent to cook them within the last thirty minutes. EHS observed pizzas at 67F. CDI - Employees placed pizzas in WIF to rapidly cool back to 41F or below. Repeat. 1.5 pts. Points not escalated due to evident improvement. 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 .

3-603.11 (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 Observed consumer advisory for undercooked steak missing the disclosure statement. Consumer advisory shall be updated to include a proper disclosure statement. 10 day VR. 0.5 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with 0ppm quat during inspection. CDI - PIC refilled buckets with sanitizer with 100ppm quat. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying clean dishes with rag during inspection. CDI - PIC educated employees on proper drying procedures. 0 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. 4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed dirty dishes heavily covered in food debris being stored in all three compartments of three compartment sink. CDI - All compartments were drained. PIC educated employees on proper usage of three compartment sink. All compartments to be w/r/s before being refilled for use. 0.5 pts.

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 multiple employee water bottles being stored in conjunction and above customer foods in various units throughout kitchen during inspection. CDI - PIC moved to appropriate location. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several risk factors needing more education and training: 1) TPHC - hot and cold holding 2) cooling 3) handsink stocked - paper towels 4) food protected at the buffets 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.

2-401.11 (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 open water bottles on prep tables and counters.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen prep handsink and warewashing area handsink and Front buffet handsink. CDI - Paper towels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf observed one handsink without soap. CDI - soap provided.

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 ceviche made with raw fish (mahi mahi and a couple other fishes stated by chef) unable to provide parasite destruction for the raw fish. CDI - ceviche was voluntarily discarded (one container and several other smaller bowls of this product.

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 fried rice cooked and cooled today starting at noon temped at 50 at 625PM. Observed prepped yesterday bowl of cut fruit and small bowl of grilled chicken in the middle walk in cooler temped at 48-51F. CDI - PIC voluntarily discarded 4 dishes of rice, cut fruit and grilled chicken. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods (hot dogs, chicken filet, chicken wings) in the hot holding buffet below 135F. These items are supposed to be on TPHC but logs were not taken. CDI - foods 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cold holding foods at the cold buffet above 41F: sour cream, pico, salsa, romaine lettuce, ranch, cut cherry tomatoes, shredded cheese, charcuterie cheeses. PIC stated these are to be on TPHC however times and temps were not documented. CDI- PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 times and temps not documented for foods taken out from hot and cold holding prior to placing on the buffet area. CDI- PIC voluntarily discarded all TCS cold and hot foods that did not have times and temps documents. Provide additional training to food handlers and volunteers on the process.

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 shrimp salad and lobster salad prepped today and cooling covered. CDI - Chef removed and placed in the freezer and uncovered. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food (condiments, rolls, desserts-cookies) at buffet without protection. CDI - PIC provided an additional shield for the desserts

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

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plates for customers stored with the food contact surface up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on facility supplies and on supply shelving.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed skirt steak placed in hot hold for TPHC without reaching final cook temp. Note: temp must reach 155F for 15s for injected meats. CDI: steak placed in oven to reach 165F. Reapeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk-in and creamy mayo sauce w/ roasted garlic sauce out of temp. CDI: These items were vented and other measures taken to cool w/in 15 min all temps were dropping by 2-3 degrees. Mayo sauce added to TPHC chart/procedures. These items determined to be taken from large commissary refrigerator & transported to this walk-in within 4 hours. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1

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 items (see temp chart) in cooler, tightly wrapped and above 41F. CDI: Items vented and other cooling techniques employed successfully to bring down temp (see also temp violation above). 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food at buffet without protection from shields at ends of the unit and employee unavailable to view for contamination. 3-307.11 Protect food from contamination sources not specifically noted by the code. Keep roasted vegetables used for garnish from cross contaminating cooked salmon being held on time, unless the vegetables are cooked to final temp of 135F and placed on TPHC per revised procedure. CDI: vegetables placed in oven to roast to 165F

6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed peeling paint behind dish machine.

3-306.13 (B)(C) Consumer Self-Service Operations (Pf) Observed sneeze guards at self serve station not protecting food and no monitor for the area. CDI: EHS and PICs discussed proper protection options and a monitor was assigned to the area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked beef tenderloin roast. Roast did not get fully cooked. CDI: EHS explained to staff that roasts are not permitted to be non-continuously cooked due to the food code regulations. EHS provided several options to staff about what to do in the future. Due to roast being done within the past 4 hours, product was fully cooked and cut during inspection.

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 . Observed salads, cooked peppers and onions, and cooked shrimp in walk in above 41F. CDI: Products voluntarily discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cooked peppers and onions held on TPHC per PIC, with no time marking or documentation. CDI: Items were voluntarily discarded. Observed TPHC procedures say that all items are cooked in the Founders Kitchen and then transported to the Crown Club. However, the following items are actually done in the facility: hot dogs, pulled chicken, queso, and beef. Ensure procedures are properly updated. VERIFICATION REQUIRED

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken not properly labeled as per procedure. Chicken is par-cooked in Founders kitchen and then finished off in crown club. EHS approved Non-continuous cooking procedure for crown club today. Founders already had this approved. EHS and PIC discussed the logs needing to be accurate and fully filled out in both kitchens for products that go down to crown club.

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 . Observed potato salad cooling in walk in cooler in a deep dish. CDI: Potato salad was rapidly cooled on a sheet pan prior to service. Observed shrimp cooling in walk in cooler while tightly covered. CDI: Shrimp uncovered.

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 max/min thermometer readily available to test dish machine. CDI: Thermometer provided from Founders kitchen. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed 2-comp prep sink leaking from under sink.

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. Staff in stand had a vomit and diarrhea kit present but were not aware of a plan for the establishment. CDI, approved plan is in the main office and management will provide the plan in each stand.

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 salt, pepper, and a container of oil in non labeled containers. Ensure foods are properly labeled that are not easy to identify.

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 additional testing method for the hot water sanitizer in the dish machine. CDI, PIC to provide a max min thermometer or thermolabels in the stand.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the holders for all soda dispenser collecting residue in the bar area. Keep non-food contact surfaces clean.

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 plan states that product on chef table is the only item on TPHC. Facility is using a hot box as well as staging for TPHC items (sliders, etc). VERIFICATION REQUIRED NOTE: Ensure TPHC form, not hot holding form is used to track TPHC times. EHS recommends using a different colored paper to easily distinguish between the logs.

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 products tightly wrapped in walk in cooler. CDI: Products unwrapped and vented to rapidly cool. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed exposed cup lips stored stacked with no covering. Employees were rubbing against the cups during job duties. CDI: Cups voluntarily discarded. Other cups were brought out and sleeve was left up.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed a container of sanitizer in the bar area with a sanitizer reading of 0ppm. CDI- PIC refilled bucket with new sanitizer. Sanitizer now reads 200ppm.

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 a container of tomatoes and melons above 41F in the walk in cooler with tight fitting lids. All items had been prepped that morning. CDI- PIC removed the tight fitting converings for more 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. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in bar area. CDI - Soap provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor build up on one soda gun nozzle. Staff indicated that the soda guns are not used. Points not increased as only one soda gun had minor build up.

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 Cut melon cooling while tightly wrapped in walk in cooler. CDI - Wrapping removed to allow rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter at bar. CDI - Cloth relocated o sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles in the bar area with slight dried on soda residue present.

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 start and end times marked correctly on a TPHC sheet, but sheet date was incorrect, stating that the day was 2/11/18. Rectified by PIC.

4-501.11 Maintain equipment in good repair. Observed a non-functioning bar dish machine. Repair, replace or remove nonfunctioning or unused equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue accumulation on a low reach in cooler gasket. Gaskets should be cleaned frequently to prevent such accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet stem on the three compartment sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large plastic container, and two towels stored at hand sink at bar. CDI, PIC removed containers and towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roast sliders in hot holding unit at 108F; PIC stated roast is not placed on TPHC until served on bar. CDI roast placed on TPHC from time removed from temperature control, backtracking to time food was prepared. PIC will revise TPHC procedures to reflect modified method.

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 2 batches of pimento cheese cooling while tightly covered. Ensure proper cooling methods are followed to allow for heat transfer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel dry containers.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at bar stored without a sleeve or a manner to prevent contamination of the cup's lip.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground beef stored directly above ready-to-eat chicken wings. CDI items rearranged to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roast in hot holding unit at 108F; PIC stated roast is not placed on TPHC until served on bar. CDI roast placed on TPHC from time removed from temperature control.

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

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 peeling paint on wall behind dish machine. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling collecting black residue above dish machine.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 4 hand sinks with no hand towels. CDI- stocked

•4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0 ppm QAC in sanitizer bucket and at dispenser. CDI- hand made

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food at buffet not proiperly shielded. CDI- moved behind shield

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not providing sanitizer solution. Calling ecolab

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed failure on part of PIC to oversee proper execution TPHC. TWCA facilities have demonstrated consistent failure to properly document foods on TPHC.

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 bartender busing soiled plates then make a drink. CDI- instruction provided

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 cut garnishes at multiple bartender stations with no method for hands free delivery. PIC brought all stations a fork. Bartender then bare handed lime and placed in glass disregarding the utensil. CDI- instruction provided

6-301.11 Provide soap for handwashing at each handsink. -Pf6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink at bar with no soap and one in kitchen with no hand towels. CDI- refilled

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream and pico at 62 F or warmer on prep table and 5 salads delivered earlier in the day from McAlisters, two to be 55 F or warmer in bottom of prep unit. CDI- removed to walk in cooler to flash cool

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 trays of sandwiches, salads, sour cream and pico de gallo sitting out at room temperature that were pre-prepped, currently out of temperature suppose to be on TPHC but not on TPHC log documentation.CDI - logs completed

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed end of buffet not protected from patrons. CDI- re-arranged to protect

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed contaminated soap in soap dispensers. CDI- cleaned out

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed undercooked raost beef cooled and cut in walk in cooler. CDI- discarded

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 rare roast beef carving station. CDi- tent cards supplied

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed buffet foods extending out from under shielding. CDI- reorganized to protect

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water in restroom handsink measured 70F. VR - verification required.

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 expired food - diced tomatoes dated 3/31, deli sandwiches dated 3/30, beer cheese at 42F dated 4/4. CDI - all voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several bowls of cut lettuce covered and beginning cooling process in walk in cooler. Temperature of lettuce was 60F. CDI - items were uncovered. An hour later, temperature was remeasured at 56F. Inspector noted that lettuce had been covered again. CDI - PIC had all lettuce removed from bowls and placed on uncovered sheet trays to cool to 45F or below before being placed back into bowls and covered again.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in unisex restroom.

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 peeling wall paint behind dish machine. 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 some dusty ceiling tiles.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine not dispensing water into final rinse at 180F or above. CDI - facility called engineering department. They determined an O-ring is needed and ordered it. Meanwhile, dishes are being washed and rinsed in machine, then sanitized in 3 compartment sink basin with quat sanitizer and placed into racks to dry. VR - verification required. Will return to check that machine is repaired. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two soda guns heavily soiled. CDI - one was already out of service. The other was washed, rinsed, and sanitized. Observed ice machine interior soiled. VR - verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed quesadillas holding at 122F in hot box. CDI - quesadillas were reheated to 167F and hot box was turned up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies at bar in the vicinity of the out of service soiled soda gun.

|3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed food shields were in place but front edges were more than 13 inches above food and food was not at least 3/4 vertical distance behind plane of front edge. CDI - PIC adjusted shields to meet requirements.

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

5-205.15 Maintain a plumbing system in good repair.-P. Observed back corner two compartment prep sink leaking from pipe under right side onto floor. 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 badly peeling paint on walls behind dish machine. Scheduled repair is to be made this summer.

2-301.15 Only wash hands in handwashing sink.-PF Observed two burned paper towels in hand sink next to gas stove - looks like they were used to light the stove. Don't put anything into hand sink except hands. CDI - sink cleared of towels and cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled soda gun at bar. CDI - employee cleaned and sanitized during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several foods being held cold over inadequate ice bath. TCS foods measured between 53F and 69F. CDI - all voluntarily discarded. These were not foods which were supposed to be held on TPHC - Time as a Public Health Control.

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 thermometer available in kitchen. PIC will supply one. 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 badly peeling paint on walls behind dish machine. PIC states repair has been ordered - FRP will be new wall covering.

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 multiple employee beverages on main food preparation surfaces. PIC removed and provided instruction to food employees

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed soiled tea nozzles and soda nozzles. CDI- removed to re-clean

3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed facility did not have proper written procedures and had food on buffet without time recorded.CDI- TPHC template given and logs completedVR - PIC will email written procedures

2-402.11 Effectiveness-Hair RestraintsRules require provisional food employees wear hair restraint.Observed provisional food employee enter into walk in cooler to access food for public with no hair restraint.CDI- PIC provided instruction