PARK LANDING KITCHEN + BAR

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored behind cooked chicken in drawer. Raw meats need to be stored where they cannot drip onto RTE foods. Best practice would be to store RTE foods in line with each other in the drawer or have separate drawers for cooked and raw. CDI-raw chicken put to the front. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky tape residue from date mark stickers on containers stored as clean. Can opener blade had grease build up. Clean more frequently. CDI-items removed to dishmachine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods >41F. See temp chart. CDI-all 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked potatoes in WIC without date mark. PIC said they were cooked yesterday. PIC allowed to date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed sauteed onions, hummus, thick bacon, and chicken with prep dates of 7/22 and 7/23. CDI-foods voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle of Dawn. CDI-bottle labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans not separated out. CDI-cans removed from shelf.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Repeat-Observed several containers where the spoon handle has fallen into the food.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed plastic storage containers in WIC #3 were not approved as food contact surfaces. Keep food in original packaging if the fruits/vegetables have edible skins. Use containers (NSF or equivalent) if using as a food contact surface.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash can in women’s restroom missing lid.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed leak in WIF, ice build up and crystals on food boxes and shelving.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pasta cups stored below non-RTE sausage, and raw shrimp stored above RTE ribs. CDI shrimp and sausage relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Repeat-Observed tightly wrapped TCS foods cooling in walk-in. CDI-items unwrapped to release heat. Pasta was reheated for HH in employee lounge For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on countertop. Hold in sanitizer bucket

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several containers where the spoon handle has fallen into the food.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed staff wiping containers dry with rag.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed dusty ceiling and ceiling vent in kitchen.

2-301.15 Only wash hands in handwashing sink. -PF. Observed staff rinse hand in 3-comp sink. CDI-discussion and hands washed at hand sink. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed staff wipe hands with wiping cloth/towel then put on gloves. CDI-discussion with PIC and hands being washed.

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 food in walk ins >41F that had started cooling process last night. CDI-voluntarily discarded For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes had been deep fried then kept in fryer basket until next order. Potatoes, once cooked must maintain < 41 or > 135F. CDI voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter out on counter, unsalted butter must be >135F or <41F. Half n half for customer self service not under temperature control because the M- club is under renovation. Creamer must be held < 41F or put on TPHC with form filled out. CDI-voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed burgers and salmon no date mark. PIC said cooked 3 days prior. Observed RTE items that had been cooked, frozen, then thawed. Date when thawing began needs to be added (keep initial date mark as well) so your 7 day parameter can be tracked. CDI-burgers and salmon discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling from last night and >41F with coverings, chicken bones were in all container. CDI-items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook with watch upon entry, later removed.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed foods in prep units with blue wiping cloths under to absorb moisture. Provide more of the elevated mesh container inserts to use, cannot use any type of linen/cloth. CDI-removed cloths 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed unwrapped apples on catering table, wrapped fruits not protected by inedible peels. CDI-through discussion 3-305.14 Unpackaged food shall be protected from contamination during preparation. Repeat-Observed food prep at 3-comp sink. No splash guard located between 3-comp sink and hand sink. Splash guard needed. (Keep the existing one where it is between the hand sink and the clean dishes).

4-501.11 Maintain equipment in good repair. Observed walk in freezer (4) is icing up with excessive frost on the interior, reach-in #9 not draining properly. Needs repair.

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 lunch box in walk-in above facility food. Keep employee drinks, phones, food off prep surfaces or areas that can contaminate clean items or food.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Repeat- Observed multiple staff turn water off with hand and proceed to food handling. CDI-through discussion For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P. Observed fruit and pastries on prep table and wrapped up. Food brought back from catering. Observed container of pastries from breakfast buffet on prep table. Discard items in dish area, items that have not been under direct observation of staff cannot be returned. Food should not be returned to prep area. CDI-discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and pork sausages <135F on steam well. CDI-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 two drawers (same unit) not holding TCS foods <41F. CDI-food voluntarily discarded. No escalation of points due to improvement. Repair drawers or keep empty. 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 cooked potatoes with today’s date. Cook said cooked yesterday, put today’s date because he is going to smash them. CDI-discussed when items get date marked, potatoes dated for yesterday. Observed label maker does not count day 1 as day of preparation, all TCS items date marked with label maker for 7 days are really date marked for 8 days. Label maker has no override to change number of days when making the label. Verification Required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed breakfast/brunch menu has several chicken dishes and a catfish dish asterisked for consumer advisory. Catfish does not have a parasite destruction letter stating if can be consumed undercooked. Catfish must be fully cooked. Verification Required

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 rice and grilled scallions sitting on speed rack. See temp chart. Cook said they were extra from the banquet/catering items that were in the hotbox. Cannot leave food sitting out of temperature. Put in hot holding, start actively cooling, serve, etc. CDI- Scallions and rice <135F voluntarily discarded. Rice >135 cooled. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed food prep at 3-comp sink. No splash guard located between 3-comp sink and hand sink. Splash guard needed. (Keep the existing one where it is between the hand sink and the clean dishes).

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed bloodied wiping cloth on counter of 3-comp sink. CDI-rag thrown in dirty linens.

4-501.11 Maintain equipment in good repair. Observed unit # 9 is not draining properly. Needs repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on prep tables and above clean sheet pans.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed staff turn water off with hand and proceed to food handling. CDI-through discussion For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in staff bathrooms (basement).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one drawer not holding TCS foods <41F. CDI-food voluntarily discarded. No escalation of points due to 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed spoon handles down in several foods. Keep handles up, out of food.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher wiping clean multi-use dry. All items must air dry.

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.REPEAT- Observed dust build up and smudges on vents and ceiling tiles throughout kitchen and storage area. Observed grout in poor repair around floor tiles. Replace any missing or damaged ceiling tiles (use vinyl covered)

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at the back kitchen hand sink near Cooler #7.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above deli meats in the walk-in cooler. CDI - Items were moved to the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in the dish machine during active washing. Manager stated that the high-temp function of the machine was not working so Ecolab switched it to chlorine sanitizer. CDI - Manager was able to prime the machine to the correct concentration towards the end of inspection. A new high-temp dish machine is being installed on Monday (10/28/24.)

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Manager stated that chicken breasts are par cooked for banquets. (Not observed today.) CDI - Establishment will now fully cook chicken during the first cooking process.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in Cooler #7 at 47 degrees. Items were 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 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 melon, noodles, lettuce, pasta salad and open milk without date marks. Observed noodles, collards, cream, feta, marinara, corn chowder, Greek sauce, and beef stock past the 7-day date marks. CDI - Items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 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-n-go salads and yogurt parfaits with missing or incorrect allergens. Salads with croutons must say “contains wheat.” Parfaits must say “contains milk” instead of dairy. Items with “Nuts” should say “Tree Nuts” or “Peanuts.” EHS provided guidance for FDA allergens. 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 several squeeze bottles of oil with missing labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while wearing watches. Observed a dishwashing employee with no hair restraint. Observed one employee cooking with a long beard and no beard restraint.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Improvements made from previous inspection.

6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed cracked tiles and missing grout around the cook line and dish machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on several bags of cooked pasta. PIC was unable to confirm the correct prep date. CDI pasta was voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 EHS observed a bag of pasta with an expiration date of 6/27/2024. CDI PIC discarded pasta. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two wet stacked containers. Improvements were made from last report due to several pans and containers. Points weren't escalated on this visit. Repeat -.5 Points

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 build up on gaskets of coolers throughout facility and on shelving used to store clean dishes. Repeat -.5 Points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on vents and ceiling tiles throughout kitchen and storage area. Repeat -.5 Points

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee rinse and load dirty dishes into the dish machine and then handle clean dishes from the clean side of the dish machine. CDI: Dishes were rewashed. PIC educated employee who then properly washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottom cooler drawers on the right most prep top on the line holding items above 41F. Products voluntarily discarded. REPEAT VIOLATION Significant improvement as only 2 cooler drawers were out today. VERIFICATION REQUIRED 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 .

3-501.17 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 food items throughout facility including but not limited to flank steak, potatoes, tomatoes, ham, soft cheeses, chicken, and Cole slaw. CDI: All except flank steak (cooked Tuesday per PIC) were voluntarily discarded. Product date marked. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items with dates past seven days including but not limited to soft cheese from 12/18, pasta from 12/24, ham from 12/27, grits from 1/2, pork from 10/23, and chicken noodle soup from from 12/23. Employee stated some items were frozen and pulled to thaw, however they were unsure of when items were pulled. CDI: Items 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on breakfast menus with eggs that are served undercooked on several menu dishes. CDI: Menus corrected during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of some containers stored as clean in the dish area. REPEAT VIOLATION Some improvement from previous inspection as pans were all dry.

4-501.11 Maintain equipment in good repair. Observed torn gasket on right door of first prep top unit reach in door. Observed torn gasket on tall reach in cooler on the line.

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 build up on gaskets of coolers throughout facility and within coolers particularly on bottom shelves and along edges of prep tops.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceiling in banquet storage room peeling throughout. Observed low and missing grout throughout kitchen particularly at dish and expo areas. Observed broken tile baseboard at wall on the line. Observed missing tile baseboard on edge of divider wall near toaster. Observed missing tiles on walls at dish machine. Observed damaged laminate counters at drink area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on vents and ceiling tiles throughout kitchen and storage area.

6-303.11 Provide required lighting intensity. Observed lighting in walk in cooler less than 10 FC. Replace light to meet required lighting intensity.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed hamburger patties stored above crab cakes in prep drawer. No contamination was observed. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sausage links in the banquet warmer that were below 135F. CDI-foods were reheated back up to 165F. - 1.5 - REPEAT

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 foods in WIC #2 that were above 41F. Foods that had been prepared today were moved into another WIC to rapidly cool back down. All other TCS foods were discarded. PIC placed work order at time of inspection. A VR will be conducted within 3 days to verify repair and holding temperatures of TCS foods. - 1.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. - 0.5 -

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 chicken, beef and salmon in the warmer that were below 135F. CDI-foods were reheated back up to 165F

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed macaroni and cheese sauce that were not properly date marked. CDI-macaroni and cheese sauce were date marked. Improvement from last inspection. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bar area. EHS advised PIC to contact pest control

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 foods in a reach in cooler that were above 41F. Foods (fruits, breakfast sandwiches) had been prepared today and were placed into the cooler and were used for breakfast. Observed breakfast sausage in the flip unit that was above 41F. CDI-foods were taken to the WIF to rapidly cool back down.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety.. Observed chick peas, mixed veggies, roasted red peppers, sauce, cheese, and coleslaw in the WIC that were past the 7 day date mark period. CDI-foods were discardedREPEAT .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed cheese sauce, grilled cheese and black beans in the WIC that were past the 7 day date marking period. CDI-Foods were discarded. REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cheese sauce in the reach in cooler that was not date marked. CDI-food was correctly dated.

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 and flank steak cooling while tightly wrapped, observed marinara and Alfredo sauce cooling in melted ice bath. CDI-pasta and flank steak were uncovered. Ice was added to the the ice baths and sauces were stirred with an ice wand. REPEAT

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.Observed in use utensil in food with handle in foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Two pasta containers with a date of 10-19, exceeding 7 day window. CDI- 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 improper cooling of cheese sauce, pasta salad and salad. Cheese sauce cooling in ice bath in large container, salads cooling with cover on. CDI- Cheese sauced portioned out, salads uncovered and dumped onto sheet tray.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking observed.

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. Personal drink stored on shelf above flip top and not in designated area.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham, pulled pork, and mahi mahi cold holding above 41F. Observed internal temperature of cooler at 38F. CDI, items discarded by PIC.

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 turkey Dali meat and and pulled pork. Observed date mark of 8/31 on raw chicken breast and cooked chicken wings. CDI, items discarded by PIC.

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 beginning and end times on half and half but no written procedures on site. CDI, TPHC document provided.

4-501.11 Maintain equipment in good repair. Observed loose door at prep unit. Need repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal water cup stored on shelf next to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eggs on ice bath recorded above 41F (see chart). CDI- Placed on TPHC, Reccomend holding eggs on TPHC.

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 melons and prepped sandwhiches cooling in reach in coolers in tight fitting wrap. CDI- Moved to WIC and uncovered.

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. Scoop for eggs stored in lukewarm water (80F). CDI- Brought to dishwasher. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Soiled rag stored on handsink at bar. CDI- Rags removed. Sink to be cleaned. REPEAT. Do not store soiled rags at handsinks.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Macaroni not dated. Chili not dated for pull date for thaw from freezer. CDI- Products dated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on floor in freezer. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One dented can not segregated. CDI- Removed and discarded.

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. Scoop for ice stored with handle touching ice.

4-501.11 Maintain equipment in good repair. Dish machine not working at bar. PIC stated facility is waiting for repair and using large machine in Main kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Coffee cup stored on top shelf. CDI- Removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Soiled rag stored in handsink at the bar. CDI- Removed, sink to be cleaned. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Two plates soiled with food debris stored as clean. CDI- Taken to dishwasher.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauce stored in hot well recorded below 135F (see chart). CDI- Employee forgot to heat on stove. Heated on stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in reach in cooler not holding at or below 41F (see chart). CDI- Items discarded. VR to assure unit is holding. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf All Purpose Cleaner not labeled. CDI- Labeled.

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 Prepped items (eggs, cut melons) cooling with lid fastened. CDI- Lid removed for proper cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed one dead cockroach in far back dry storage area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet cloths stored on tables throughout kitchen.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Coffee cups not protected from contamination. Keep in sleeves.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hand and cut off faucet with bare hands. CDI- Education was performed by PIC. Employees rewashed hands. 2-301.15 Where to Wash - PF Observed food employee wash hands in 3-comp sink. Hands shall be washed in hand sink. CDI- Employee washed hands in hand sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a serving tray sitting on to of hand sink near breakfast kitchen. Trays was completely blocking the hand sink. CDI- serving tray was removed. 6-301.14 Post a handwash sign at each handsink. There is not a hand washing sign at hand sink in breakfast kitchen. CDI- Hand sign was provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar area not registering sanitizing strength (0ppm). CDI- Dish machine was repaired and registers 50-100 ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cantaloupe that had no change in 13 minutes of time (45 F). CDI- Cantaloupes were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham, cooked noodles, sliced turkey, and cooked beets that were above 41 F. CDI- Items were discarded into trash. REPEAT

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed several refrigeration units that are in bad repair in kitchen area. All equipment necessary for operations shall be in good repair. 2 points REPEAT. Replace damaged gasket in refrigeration unit near grill.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust on walls and ceiling in kitchen area. Clean floors in corners and under equipment.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -PF - Shell stock tags were not stored in chronological order. Also observed one tag that did not contain the sell by date from months prior. CDI- PIC was alerted of violation and rearranged tags in chronological order onsite. REPEAT - 2 points.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw sausage being stored above past. eggs 1 door refrigerator unit. Observed unwashed produce over washed bagged produce in meat walk in cooler. CDI- Foods were rearranged during the inspection. REPEAT- Adjust violation or risk losing double points on future inspections. -1.5 points. No escalation of points due to overall good compliance with food storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, cole slaw, ham located on the ice bath near grill were cold holding >41 degrees. Cut melons and cream cheese were cold holding >41 inside 2 door tall service cooler. Mac and cheese was cold holding at 47 degrees in walk in cooler along with cut melons. CDI/VR>- Service is needed on several coolers inside of the kitchen. Adjust walk in coolers and cold hold reach in coolers so that foods can cold hold at 41 and below. Mac and cheese was discarded and other foods were placed in different cold hold units to properly cool and cold hold. -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods cooling while fully wrapped inside of walk in cooler. CDI- foods were unwrapped and placed in freezer for aggressive cooling. -.5 points. REPEAT- adjust violation or lose double points moving forward.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on surfaces. Observed wiping cloths stored inside of reach in 2 door unit while wet. 0 points.

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 in use utensils stored in water that was less than 135 degrees F. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Facility has several refrigeration units that are not in good repair. All equipment necessary for operations shall be in good repair. Observed cold hold unit near hot hold station protruding water inside of the 2 door reach in portion. Refrain from cold holding foods inside of damaged refrigeration units. - Repair damaged gasket on 1 door tall refrig. - 2 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from exterior of the oven units, interior of refrig. drawers and other adjacent equipment near the make line. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C/ 6-303.11 Intensity-Lighting - C Observed employee book bag in direct contact with clean dishes near dish machine area. Observed dim lightning inside of walk in cooler adjacent to prep station. Ensure that lighting is at least 10ftcd in equipment. Store employee personal items in designated areas so that they can not contaminate service utensils. 0 points.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Facility had shell stocks but tags were stored not in chronological order. CBI- PIC was alerted of violation and stated to have them stored in ascending order moving forward. Repeat -1 point.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw sausage being stored above past. eggs 1 door refrigerator unit. Also observed par-cooked wings being stored below raw chicken and raw chicken being stored above raw beef. CDI- foods were rearranged as needed for compliance. -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mashed potatoes were hot holding below 135 degrees. CDI- foods were moved to the stove unit to be reheated to at least 165 degrees. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken tenders, raw chicken, par-cooked wings, raw beef etc. were being stored inside of damaged refrigeration at >45 degrees. Cooked peppers was cold holding in ice bath at >45 degrees. CDI- foods were moved to walk in cooler to properly cool and cold hold at 45 degrees or less. Refrain from storing foods inside of damaged refrigeration or risk foods becoming temperature abused. -1.5 points

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Menu observed is missing the disclaimer(example: Foods may be cooked to order, Foods are cooked to customers request). Install necessary verbiage to meet compliance with consumer advisory. Will check back on this issue in 10 days. 0 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods cooling while fully wrapped and slaw was being cooled in dense container. CDI- foods were unwrapped and placed in freezer for aggressive cooling. -.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees food prepping with watches on. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service articles being stored in soiled containers. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Facility has several refrigeration units that are not in good repair. All equipment necessary for operations shall be in good repair. - 1 point. Refrain from cold holding foods inside of damaged refrigeration units. - Repair damaged gasket on 1 door tall refrig. 1 point.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverages being stored on the cutting boards. -.5 points. General Note* Ensure that thaw date is marked on products that were previously prepped and frozen prior to use.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw sausage and then handle plates and other ready to eat foods without handwash between glove change. CDI Instructed employee on proper handwashing and glove changes and employee washed hands and changed gloves.

3-203.12 Shellstock, Maintaining Identification - PF Observed tag for clams not stored with shellstock . CDI instructed on proper handling of shellfish tags and tag was placed back with shellstock.

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 buildup of dust and debris on walls and ceiling .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink measuring 0 ppm quat sanitizer at time of inspection . CDI dispenser fixed and proper sanitizer levels achieved. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine in m club not reaching 180 degrees plate surface at 150 degrees . Repeat violation . 10 day verification required.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed items packaged for room service such as sandwhiches and hummus does not have correct labels. Repeat violation . 10 day verification.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets holding wiping cloths contained 0 ppm quat. sanitizer . CDI dispenser fixed and buckets filled with sanitizer at proper concentrations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

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 vent covers and piping extending from ceiling in need of cleaning. -0 points-

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed bar dish machine in bar and m lounge not reaching sanitization temperatures required. CdI had all ancillary sites switch to using main dishwasher which was functioning properly. 10 day verification required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed beef jerky being made on site . CDI discarded jerky and advised on process to obatin variance if this was to continue.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed hummus, pimento cheese, and sandwhiches packed on site for room service without proper labels. 10 day verification required.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in need of replacement in rear kitchen. 4-501.11 Maintain equipment in good repair. Observed several gaskets in need of replacement.

No violation observed facility is in first bag of shellfish advised PIC on proper shellfish tag handling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans and cutting board with food debris stored as clean. CDI took to rewash 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microwave and soda nozzle at bar in need of cleaning.

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 ham, mozzarella cheese, goat feta cheese, raw cow milk cheese with not date labels. CDI labels placed on products. 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 pimento cheese, feta cheese, pulled pork, and ham dated greater than 7 days. Repeat violation

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up at interface of wall and sink .

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 container of goat cheese , bbq, rice, and quinoa with no date labels. CDI by instruction of date marking requirements with new chef.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage on breakfast bar below 135 degrees. CDI discarded prouct . repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cantaloupe and honeydew melon held greater than 45 degrees. CdI product to be discarded at end of service.

663-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed feta cheese date marked 11/27 in walk in 1 also noted milk and cream opened with on date labels. CDI cheeses discarded and milk and cream labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese labeled for 11-27 still on site should have been discarded on 12-04.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep unit an portable cutting boards in need of replacement or resurfacing. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of low boy freezer in need of cleaning due to build up of food debris. -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee handling raw fish with gloves on and then changing gloves without washing hands in-between. CDI by instruction.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 2 soda 'guns' at the bar with debris accumulation on the inner nozzles. Instructed PICs to clean.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed the facility partially cooking steaks without approved procedures in place. CDI- procedural template provided today. The facility will discontinue use of this practice until the procedures are reviewed and approved by the regulatory authority.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 2 large turkey roasts at ~47-48F and wrapped in aluminum foil in the walk in cooler. PIC stated the roasts were cooked the night before. CDI- product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers and macaroni and cheese hot holding in a hot box below 135F (see chart). CDI- products 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 2 large turkey roasts that were cooled over night while wrapped in aluminum foil and not split into smaller portions. CDI- product discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the soda machine in the kitchen. Major improvements made since previous inspection to pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers stacked while wet.

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/missing wall tiles behind the dish machine in the dish pit. Repairs made to other areas of facility since last inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a shell egg and then handle RTE food without changing gloves in-between. CDI by instruction.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated some proteins are being partially cooked and cooled for later use. CDI- Instructed PIC to discontinue use of this practice and to fill out the parcooking template prior to reinstating this procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in a hot box hot holding below 135F (see chart). CDI- soup was discarded, chicken and rice were reheated.

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 2 opened milk containers without datemarks and an opened container of feta cheese without a datemark. CDI- milk dated, feta 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 pasta salad dated 6/2 and an opened container of tomatoes dated 6/2. CDI- products discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed one canister of lighter fluid stored over foods on the dry goods storage shelf. CDI- lighter fluid was relocated to chemical closet.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies around the soda machine at the front entrance to the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cleaned pans/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 missing tiles along the wall of the cook line behind the stove and damaged baseboard on the wall between the ice machine and the office.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 containers stored clean with visible food debris on them. CDI- items set aside for recleaning.

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 roast beef in a walk in cooler with a preparation date of 2/17. CDI- product discarded.

63-501.15 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 chicken and steak cooling in a walk in cooler while tightly wrapped. CDI- plastic wrap removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies near the entrance to the kitchen/soda machine.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket at 0ppm quat concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers stacked while wet in the dish pit.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly over bacon and beef in the walk in cooler and hamburger patties stored directly over steaks in a walk in cooler. CDI- storage was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one mandolin stored clean with dried food debris between the blades. Improvements made since last inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at the bar in the restaurant, at the dish pit area of the kitchen, and near the soda station of the kitchen.

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

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting celery with bare hands. Employee stated the celery would be used for tuna salad. CDI by instruction, celery was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 utensils above the 3 compartment sink with dried debris accumulation on them and the deli slicer stored clean with dried debris behind the blade. CDI- items recleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top cooler above 45F (see chart). CDI- foods that were held in the cooler overnight were discarded, all other foods were taken to the walk in cooler. Discontinue use of flip top cooler until unit is functioning properly.

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 package of goat cheese opened on 8/18 without a datemark. CDI- datemark added. Improvements made since last inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle unlabeled. CDI- label added.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one sanitizer bucket at 0ppm quat concentration. Bucket was emptied and refilled at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet on the clean equipment storage racks.

4-501.11 Maintain equipment in good repair. Observed 4 torn gaskets on cold holding equipment throughout the kitchen.

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 food employee bare hand fresh vegetables some of which not to be heat treated. CDI- rewashed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with excesssive food residue and tea urn nozzle with excesssive residue accumulation. CDI- removd to clean4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 100 ppm QAC . VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasteurized eggs over filled at 56 F at top. Observed butter at 60 F in prep area. CDI- removed to flash cool

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 multiple TCS foods not date marked including but not limited to pimento cheese, cooked potatos, open bags of spinach, flautas and potato salad. CDI- date marked3-501.18 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 brussel sprouts, butternut squash, sweet potato puree, and corned beef exceeding 7 days from date mark. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observedribeye steak entree not disclosed on consumer advisory on menus. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of cleaning solution not labeled. CDI- removed to label

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed multiple TCS foods cooling wrapped or covered in walk in cooler. CDI- uncovered

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin diameter probe in facility. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled container of grains. CDI- labeled

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 flour from delivery stored on floor in dry good storage. CDI- removed from floor

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed uncertified residential refrigerator in concierge lounge with TCS food stored inside. CDI- TCS foods removed WILL NOT BE STORED IN THIS UNIT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility unable to produce a test kit for QAC sanitizer. VR

3-401.14 F2 Facility shall maintain non-continuous cooking approval documentation and provide to inspector upon request. Observed facility unable to provide non-cont cooking approval documentation for observed partially cooked chicken. Observed final cook temperature on batch log for stock not yet cooked and par-cooked product unlabeled as par cooked. VR

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed multiple cooked TCS foods not date marked. CDI- discarded or date marked 3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed deli meat chubs and other cooked TCS foods 10 or more days past prep date marked on container. CDI- discarded

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed mashed potatos cooling in covered plastic container in walk in cooler. CDI- cooling procedure changed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in walk in freezer. CDI- to be removed from floor

2-401.11 Maintain Employee beverages closed and below food/food contact surfaces - C Observed open cup of caffee and milk on food prep table. CDI- disacrded; instruction provided

3-501.16 (A)(2) and (B) Maintain cold held TCS foods at 45 F or colder - P Observed indivisually portioned cream cheese on buffet out of temperature control and not on TPHC. CDI- disacrded

3-501.18 Properly disposition applicable date marked TCS foods once expired. Observed partially cooked chicken on approved non-continuous cooking and consumer advisory out of date. CDI- discarded

3-501.19 Maintain written proceedures and time labeling for TCS foods held using Time as a Public Health Control - P,PF Observed milk at 46 F and cream cheese at 60 F without written procedures CDI- discarded

3-603.11 Maintain proper consumer advisory for Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed no foot note on consumer advisory.VR for menu changes

3-402.11 Facility shall maintain documentation of Parasite Destruction for all fish products offered undercooked or raw. Observed no documentation for current salmon or grouper on menu. VR

3-306.11 Food Displayed shall be protected from Contamination by Consumers. Observed insufficient shielding in concierrge lounge for some bowls and drink pitchers. CDI- covered

4-501.11Equipment shall be in Good Repair and Proper Adjustment. Observed produce walk in with TCS foods cold holding at 45-46 F. VR for repair

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Observed dish machine high temperature sanitizing water reached only 140F. Engineering department was called in and replaced the heating element during inspection. Repair was not finished before inspection was complete. VR - will return l;ater today to ensure repair has been successful. Meanwhile, dishes are being saved for later processing. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed one bucket of multi-quat sanitizer was measuring 100 ppm quat rather than required 150-400 ppm quat. CDI - bucket refilled with sanitizer at proper strength.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed one pan of sausage patties in hot box were holding at 133F. CDI - reheated to above 165F and hot box turned up.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Hold cold TCS foods at or below 45F at all times unless using Time as a Public Health Control. Observed concierge dining room had canteloupe, honeydew, and hard boiled eggs sitting out for service while measuring between 63F and 66F. CDI - items voluntarily discarded and replaced with cold items. Maintain over ice as is done in main buffet or on Time, as detailed in 3-501.19.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Observed incomplete disclosure on all day menu. CDI - menu was corrected and reprinted during inspeciton.

3-306.11 Food Display-Preventing Contamination by Consumers - P. Observed buffet service in concierge dining room had food available for self-service with no barrier of any sort between consumer and food. Hot foods were offered in covered chafing dishes but cut fruit, peeled hard boiled eggs, and oatmeal condiments were all offered with no protection for sneeze contamination. CDI - sneeze guard was retrieved and added.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.Maintain equipment clean to sight and touch. Observed two heavily soiled iced tea nozzles and two slightly soiled soda gun nozzles. All sent to dish for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Date mark all TCS RTE foods which are held more than 24 hours after opening or preparation. Observed unmarked and open containers of half and half and pasteurized cartoned eggs. Corrected by marking, instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed breakfast menu with complete consumer advisory but dinner menu was still missing asterisks disclosing which products were subject to the reminder at the bottom of the page (salmon, steak, grouper). Corrected by adding asterisks. Each item specified that it was cooked to order or undercooked.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed 3 comp sink coming away from the wall around right side drainboard, leaving gap in the caulking. Observed large hole in the wall on left side of back hallway inside alcove. Observed unit inside walk in cooler 2 is dripping condensate into bucket - permanent repair needs to be made.