RENAISSANCE CHARLOTTE SOUTHPARK

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 raw sausage being stored above raw bacon, and both items being stored above cooked chicken wings in prep WIC during inspection. Observed raw shell eggs being stored behind pastuerized pooled eggs in omelette prep. CDI - PIC corrected storage order of sausage, bacon, and eggs. Chicken wings voluntarily discarded. 1.5 pts. 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 Observed cooked sausage holding below 135F in hot cabinet during inspection. See temperature chart. CDI - Sausage reheated to over 165F. 0 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 REPEAT Observed various foods throughout kitchen holding above 41F during inspection. See temperature chart. CDI - All items voluntarily discarded. 1.5 pts. Points de-escalated due to vast improvement from previous inspection. PIC stated they began tracking holding temperatures three-five times per day. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed carrot puree in sautee prep baring a prep date of 10/15/26. CDI - Puree voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (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 dinner and lunch menus void of disclosure statement during inspection. CDI - PIC corrected menus during inspection. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cantaloupe cooling while in wrapped plastic bowls during inspection. Cantaloupe was cooling sluggishly. CDI - Cantaloupe moved to sheet tray. Cooling hastened. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 REPEAT Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC segregated. 1 pt.

6-301.14 Post a handwash sign at each handsink. Observed no sign posted at server handsink during inspection. Ensure all handsinks have posted handwash signs. 0 pts.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed logs for non-continuous cooked chicken void of holding temperature records for the months of May and June. Ensure holding temperatures are recorded as outlined in approved plan. 72 hour VR required. Repeat. 3 pts. Risk Control Plan and/or other corrective enforcement actions to be discussed if facility continues to fail to meet compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in salad prep and prep WIC holding above 41F during inspection. See temperature chart. Ambient in both units observed above 41F. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. 72 hour VR required. Repeat. 3 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 .

3-502.11 Obtain a variance for specialized processes.-Pf Observed various dehydrated vegetable powders being stored in dry storage area during inspection. CDI - PIC voluntarily discarded. 1 pt. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed various dehydrated vegetable powders being stored in dry storage area during inspection. CDI - PIC voluntarily discarded. 1 pt. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC segregated. 0 pts.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching a maximum temperature of 155F after running multiple cycles. PIC called repair tech. CDI: Dish machine was repaired during inspection. EHS observed max temp at 162. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed par-cooked chicken breasts not labeled as raw while being stored in walk in cooler. PIC was unable to provide recent cooking/cooling logs for par cooked items. PIC was only able to provide incomplete logs from October. According to PIC, recent logs are held digitally on Ipad. PIC was unable to access logs on IPad during inspection. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut honeydew, cut cantaloupe and cream cheese above 41F. Items were sitting out on counter for service at breakfast buffet. Observed half/half and yogurt in lobby above 41F. Half/half was in carafe and yogurt in a shallow ice bath. CDI: Items were voluntarily discarded. Points remain the same due to improvement from last inspection. 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)(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 orange glazed salmon on dinner menu without an asterisk. According to PIC, item can be ordered undercooked. 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 cut lettuce cooling at a rate of 0F/min inside walk in cooler covered in Saran Wrap. CDI: Saran Wrap was removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water without labels. Label items.

4-501.11 Maintain equipment in good repair. Observed prep top/unit is disrepair during inspection. PIC stated they have placed a repair ticket.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed small drainage pipe inside hand sink at dry storage area. VERIFICATION REQUIRED. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink at dry storage area. VERIFICATION REQUIRED.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above pasteurized eggs in walk in cooler. Observed raw salmon being stored above desserts inside walk in freezer. Both items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed chicken and steak par cooked this morning. PIC was unable to provide cooking/cooling records for par cooked items. Observed no indication on labeling of par cooked food items were still raw. VERIFICATION REQUIRED.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in grill drawers and prep top/unit above 41F. Ambient air of grill drawers was 42.6F and ambient air of prep top/unit was 54F. Repair tickets were placed for units. Raw meats were placed back in walk in cooler. All other items were voluntarily discarded. Until units are repaired facility will use ice baths. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 50ppm quat.

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 scoops with handles down in rice, granola and flour. Remove items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 raw salmon stored above cooked items in the walk-in cooler. Observed raw burger meat stored above whole muscle in the meat walk-in cooler. CDI - Items were moved to the correct order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked lamb in the walk-in cooler. chef stated that they are for banquets. CDI - EHS educated staff on the risks of non-continuous cooking. Establishment will stop this process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 degree raw proteins in the low-boy cooler. CDI - Items were moved to the walk-in to cool. Maintenance began to work on the cooler and add Freon during inspection.

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 Observed cooked octopus and an open bag of mozzarella cheese without date marks. CDI - Items were voluntarily discarded. Improvements on date marking from previous inspection.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a heavy presence of fruit flies in the coffee bar, the storage area and the banquet room.

REPEAT 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed rusting shelves in Cooler #9 (waitress station.) Observed a prep cooler cutting board with deep stains and cuts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed a heavy build-up of food debris on the small waitress station cooler (Cooler #9)

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 an employee eating in the kitchen.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee handle raw chicken and then change gloves without washing hands. CDI - Employee was educated and then washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the waitress station hand wash sink. Observed tea candles inside of the hand sink. CDI - Paper towels were provided and candles were removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce in the walk-in cooler.

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 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 missing date mark for an open bag of blue cheese. Significant improvement from previous inspection. CDI - Blue cheese was voluntarily discarded.

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. 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 missing ingredient and allergen label for to-go turkey sandwiches. Chef stated that the label did not print out all the way. CDI - New labels were printed.

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 one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing watches.

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 a container with no handle being used to scoop flour.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single-service items on the floor.

REPEAT 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed rusting shelves in Cooler #9 (waitress station.) Observed a prep cooler cutting board with deep stains and cuts. Observed a hand juicer with chipping paint on the food contact surface. CDI - Item was voluntarily discarded.

REPEAT 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 raw burgers stored above raw whole muscle meat in the meat WIC. CDI - Items were moved to the correct order. Improvements made from previous inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 50 degree melon cups and parfaits under the coffee bar air curtain. Observed 45 degrees creamer in a pitcher. CDI - Items were voluntarily discarded. Air Curtain Unit will not be used until it is repaired. Improvements made from previous inspection.

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 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 blue cheese and mozzarella missing date marks in the walk-in cooler. Observed ham that was past the 7-day date marks. CDI - ITems were voluntarily discarded. Improvements made from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the coffee bar area.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food prep employees wearing watches or bracelets. Improvements from previous inspection.

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

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed rusting shelves in Cooler #9 (waitress station.) Observed a prep cooler cutting board with deep stains and cuts.

REPEAT 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one heat lamp bulb being used for bacon that is not shatterproof. Improvements from previous inspection.

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 raw chicken stored above raw fish in the meat walk-in cooler. CDI - Items were moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, ham, sausage, cheese and eggs at 50-53 degrees in the cold well. Items were sitting on top of a thin layer of ice. EHS educated on how to properly ice bath and 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 Observed steak, brussel sprouts, cooked onions, asparagus, chicken pot pie, blue cheese, mozzarella cheese and milk with no date marks in the walk-in cooler. CDI - Items had been prepared or opened last night. Items were labeled during inspection.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed boxes of ROP fish in the meat well-in cooler in intact packaging. CDI - Items were cut open.

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 stored on the floor of walk-in cooler 1, walk-in cooler 2, and the walk-in freezer.

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

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

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed melted handles of spatulas and rusting shelves in cooler #9 of the waitress station.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed heat lamp bulbs being used for bacon that do not appear to be shatter-proof.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep area hand wash sink. CDI - PIC restocked paper towels in dispenser. - 1 - REPEAT

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 no parasite destruction documentation for cook to order salmon at beginning of inspection. CDI - PIC contacted supplier and letter was provided by end of inspection. Keep copy available for inspections.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dicer that wasn’t used today with build up left attached. A more thorough cleaning is necessary to remove build up and debris left attached from past uses. CDI- PIC cleaned slicer during the inspection. - 1.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items (see temperature chart) in WIC #3 that were above 41F. Temperature had been checked 2 hours prior to inspection. All TCS items were moved to additional WIC to cool down. A VR will be conducted within 3 days to verify repair/holding temperature of unit. - 3 - 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-1TQ .

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 eggs served any style and poached eggs on breakfast menu not asterisked to consumer advisory. Burgers and steak on lunch and dinner menu were also missing asterisk. PIC will update the menu to show this indication with an asterisk. A VR will be conducted within 10 days to verify corrections to menus. - 0.5 -

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 soil/food debris on lower levels of prep tables. Clean frequently to prevent accumulation of debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep area hand wash sink. CDI - PIC restocked paper towels in dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dicer that wasn’t used today with build up left attached. A more thorough cleaning is necessary to remove build up and debris left attached from past uses. CDI- PIC cleaned slicer during the 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 tomatoes, ham, veggies and eggs being held on ice and above 41F in omelette prep station. Items were being incorrectly held on ice. CDI- EHS showed employee the proper way to keep items on ice. Ice should be level with the food in the container it is cooling. EHS also advised employee to watch ice, when levels start to decrease it is time to drain and add more ice. Items on line will be discarded at 10:30 (4 hr TPHC). Observed cut melons in the salad cold drawers above 41F. CDI - Items were discarded - 1.5 -

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 cooked wings in Meat WIC without a date. PIC stated they had been prepped 2 days ago. Observed open milk container at server reach in cooler without date. CDI- wings were correctly date marked and milk was discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon in sealed ROP package in Meat WIC. CDI - ROP seal was broken on thawed items. - 0.5 -

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 bulk container of white substances, possibly flour without labels attached. Ensure that foods placed in secondary containers are properly labeled with the common name of its contents. - 2 - REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage and dish washing area. Increase pest control to prevent insect accumulation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on floor of outside walk-in freezer. CDI - Boxes were placed on shelf by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans and metal bowls stacked and stored on shelving. Allow to air dry before stacking. - 0.5 - REPEAT

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 max/min plate thermometer not functional. PIC stated the battery may be dead. A VR will be conducted within 10 days to verify functional max/min thermometer. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep area handwash sink hot water faucet and server station handwash sink with a “Do Not Use” sign. Repair plumbing. Servers have handwash sink available inside kitchen area. - 1 - REPEAT

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 PIC stated that burgers are also served undercooked, however no asterisk is provided on the menu. PIC will update the menu to show this indication with an asterisk.

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 macaroni and cheese cooling inside of the walk in cooler with plastic wrap tightly attached. Ensure that foods are properly vented to allow heat disperse when cooling. Macaroni and cheese was unwrapped by PIC

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 bulk container of white substances, possibly flour without labels attached. Ensure that foods placed in secondary containers are properly labeled with the common name of its contents.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado sliced inside of prep unit with label still left attached. CDI- Avocado discarded during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Allow to air dry before stacking.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand washing sink faucet.

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. Recommend a higher cleaning frequency for floors and walls in certain areas throughout.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No certified food protection manager present holding an ANSI accredited food protection manager’s course certificate or equivalent.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed moldy cauliflower inside of walk in cooler. CDI- Cauliflower was discarded during the inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored above ready to eat beef kabobs. Foods were reorganized according to their final cook temperature to prevent possible contamination. No signs of contamination observed during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer that wasn’t used today with build up left attached. A more thorough cleaning is necessary to remove build up and debris left attached from past uses. CDI- PIC cleaned slicer during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary container holding a chemical without a label attached. CDI- Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 melons cooling inside of walk in cooler with plastic cling wrap tightly attached. Ensure that foods are properly vented while cooling to allow heat to disperse. CDI- Melons were vented during the inspection.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed mahi thawing under running water. PIC was educated on reasons the main reason to not thaw mahi in a non aerobic environment. Mahi was opened during the inspection to complete thawing. In the future, ensure that mahi packaging is placed inside of walk refrigerator at an earlier time to thaw under refrigeration.

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 bulk containers of white substances, possibly flour without labels attached. Ensure that foods placed in secondary containers are properly labeled with the common name of its contents.

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 tomatoes, ham, turkey, and cheese that were not properly date marked. Foods were prepped the day before. CDI-foods were correctly date marked. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed potatoes cooling in cold drawer and tomatoes, ham and sausage cooling in flip unit while tightly covered. CDI-foods were us covered and were taken to the WIC to rapidly cool. EHS advised PIC to use the WIC or freezer to quickly cool foods down before use.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths not being held in sanitizer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine in bar area having a concentration of 0ppm. Hotel Manager stated that the sanitizer line had snapped and no sanitizer was being dispersed. CDI-sanitizer line was fixed and concentration of sanitizer was 100ppm. EHS advised PIC to keep test strips over by the dish machine so that the dishwasher can periodically check the sanitizer concentration. REPEAT 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine in kitchen not reaching 160F by thermometer. Repair tech was called to fix machine. CDI-dish machine was sanitizing at the correct temperature by the end of inspection thermal disc read of 161.5. EHS advised PIC to buy a thermal disc thermometer for the machine to check temperature.

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 tomatoes, ham, veggies and eggs being held on ice and above 41F. Items were being incorrectly held on ice. CDI-EHS showed employee the proper way to keep items on ice. Ice should be level with the food in the container it is cooling. EHS also advised employee to watch ice, when levels start to decrease it is time to drain and add more ice.

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 cream in the WIC and milk in the bar reach in that were not properly dated. PIC stated that creams were opened 03-08-2022. Milk was opened today and on 03-08-2022. CDI-itemsnwere properly dated. Observed tomatoes, lettuce, cheese not date marked in the flip unit. Foods were prepared last night and placed into the unit for lunch and dinner. CDI-items were date marked. 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 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 that was not properly date marked. Observed turkey in the reach in that was date marked 2-1-2022. PIC was unsure of when items were prepared. CDI-items were discarded.

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 a bowl being used to scoop out cooked macaroni noodles. CDI-bowl was discarded.

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 "Discussed with PIC rule regarding written plan for vomiting or diarrheal events. PIC did not have a written plan but stated that they have employee health policy in place and housekeeping staff if such an event occurs. Emailed PIC vomit/diarrhea clean up plan and poster. Also discussed and emailed changes to the employee health policy."

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 dry hands before turning off faucet without re-contaminating hands.-P Observed food service worker use hands to turn off faucet after washing hands. REHS made on the spot correction. Food service worker rewashed his hands and use paper towel to turn off faucet.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drain line tubing from coffee urn in hand-wash sink. Observed veggie wash sanitizer drain line tubing in hand-wash sink. A handwashing sink may not be used for purposes other than handwashing. Pf Drain tubing removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at the first hand-wash sink, all other sinks supplied. PIC stated that they don't use the sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Checked and observed sanitizer at 3-compartment sink at 0ppm. PIC unclogged sanitizer line and replaced the sanitizer.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Took final temperature of baked chicken between 147 -161. PIC put chicken back in the oven to reach 165F before serving. Recommended to take temperatures when food is cooked before placing in hot holding.

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 expired date marking on food in bottom upright cooler. PIC discarded. Observed no date marking on food in walk in. PIC stated that the food was prepared yesterday (12/07/2021). Asked PIC to put the date it was prepared on the food. Food was below 41F. PIC dated food.

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 PIC wearing a watch while preparing food. PIC removed watch, washed his hands and resume food preparation. Observed staff assist food service worker with food preparation without head covering. Observed PIC and another food service worker preparing food without head covering. Discussed head covering with PIC. PIC corrected during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Allow to air dry before stacking.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered food from previous days in WI and RI. CDI. PIC covered.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active dish washing in the dish machine at the bar with sanitizer concentration of 0ppm. CDI. PIC replaced the sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of sauces and beef in the WI from previous days cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT. improvement from last time.

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 chicken, potatoes in RI without date marks. CDI. PIC date marked.

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 half and half held on time without a time stamp on it. CDI. PIC placed a time stamp on it.

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 dry food stuffs stored directly on the floor in the WI freezer. Needs to be removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single use cups stored directly on the floor in the dry storage area. Needs to be removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on doors of RI coolers. Needs to be cleaned,

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles. Needs to be repaired.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) EHS observed three pans of chicken wings stored in walk-in cooler. EHS asked PIC if these wings were par-cooked (non-continuous cooking) and PIC stated they are not cooked to 165F during the initial cooking process. PIC did not provide EHS with approval documentation from local authority for non-continuous cooking of the chicken wings or any other raw animal foods. CDI-Items were voluntarily discarded due to violation #18. PIC stated they will no longer due non-continuous cooking. Contact MCHD if you wish to apply for non-continuous cooking of raw animal foods.

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 three pans of chicken wings cooked and cooled on 06/22 (per label and PIC) stored in the walk-in cooler from the previous night. The temperatures were measured above 41F. CDI-PIC voluntarily discarded all three pans. Observed premade sandwiches and individual salads (tightly sealed and wrapped) drop 1 degree after cooling for approximately 35 mins. EHS asked PIC what is their procedures if food items are not observed cooling quickly enough and his response was to unwrap items and place in walk-in cooler or freezer. See violation #31. EHS discussed ways to quickly cool which included placing all ingredients in the cooler the previous day to help keep the temperatures as low as possible. CDI-Products were observed at 41F or lower in walk-in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta, mac-n-cheese, half & half, and cheese sauce cold holding at temperatures above 41F for more than 6 hours in cook line low reach-in coolers. CDI-PIC voluntarily discarded all items. See temp chart.

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 half & half stored at coffee bar with discard time of 11 am and is discarded after 4 hours. However, PIC did not have written procedures for the half & half (only TPHC food item in establishment). CDI: EHS provided PIC with TPHC form for half & half which was filled out.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS did not observe disclosure statement "items may be cooked to order or to the customer's request" on R Bar menu, however, it is included on the breakfast menu. CDI-PIC added disclosure statement above to the R Bar menu. EHS discussed when they go back to cooking raw eggs per customer's request, they will need to include asterisk on eggs for all menus. 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 premade sandwiches and individual salads cooling in walk-in cooler tightly sealed and wrapped. CDI-PIC had sandwiches and salads vented and placed in walk-in freezer to quickly cool. See violation #18 and temp chart for more details. EHS discussed ways to quickly cool which included placing all ingredients in the cooler the previous day to help keep the temperatures as low as possible.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles with oils on cook line and storage areas with no label. 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 greek yogurt parfaits for customer self service with labels missing quantity of contents and name and place of business. All other information is provided. VR visit no later than 07/02/2021 to verify labeling has been updated.

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 and missing floor tiles throughout kitchen and walk-in cooler and freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Two server handsinks did not have paper towels. Facility is not uitilzing servers right now because of COVID 19. CDI- Paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine at sink recorded at 0ppm chlorine. CDI- Machine primed and re run, recorded at 200ppm. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Main hot water machine did not record 160F on black disc until about 10 runs. PIC stated EcoLab informed that unit should be turned on and let sit to allow hot water in booster to heat up. Facility will do that. CDI.

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 Ham and turkey dated for 1-20. CDI- Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory on menu for angus burger. CDI- Menu re typed during inspection and provided consumer advisory.

3-501.13 Use approved thawing methods. Vaccum packaged mahi thawing not in accordance with instructions for removing from packaging. CDI- Thawing will be done via removing from packaging.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer at bar recorded at 0ppm

4-501.11 Maintain equipment in good repair. Observed torn/damaged gasket. REPEAT. Some have been repaired. Points not escalated.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal sweaters stored on dry goods rack.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat hotdogs . CDI reordered storage. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets throughout facility in need of replacement and grill drawer doors in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of debris in gaskets throughout facility.

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 floor tiles damaged in kitchen and in walk in freezer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw salmon stored over RTE veggie burger mix in WIF. CDI- Salmon moved. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Dishwasher handled soiled dishes with gloves on and did not discard gloves before handling clean dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Egg yolk and wash, chicken sausages, french toast batter mix recorded above 41F . Egg in ice bath did not have enough ice to keep cold, use all metal and lots of ice. Sausages and french toast batter overstacked, CDI- Items placed on TPHC,

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 Multiple food items observed past 7 day hold time, including ham, corn beef, ham, salami, salads, salmon plates. CDI- All discarded. REPEAT. Facility must meet compliance by next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut melons in WIC cooling with tight silan wrap over product. CDI- Unwrapped to allow proper cooling.

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 Bottle of water unlabeled.

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. In use utensils stored in water recorded at 131F. CDI- Brought to dishwasher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Equipment in need of air drying.

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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction. 2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment with gloved hand then change glove and handle clean equipment on clean drain board. CDI by instruction to wash hands between chaning gloves when changing tasks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed waffle making equipment stored in front of handwashing sink. CDI, waffle maker relocated from in front of handwashing sink to provide access to handwashing sink.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed several dented cans. CDI, cans removed from use.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cold smoked salmon stored over gucamole and ready to eat food in walk in cooler .CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some pans stored as clean but with food residues. CDI, equipment relocated for cleaning. Repeat. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Observed high temperature dish machine not reaching required temperature and reaching 156 degrees F as indicated by DishTemp thermometer after several attempts and not reaching temperature on temperature gauges per manufacturer's requirement. Vr to ensure calibration of dish machine. Facility to wash and rinse at dish machine but sanitize equipment at 3 compartment sink until high temperature dish machine is calibrated. VR follow up required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken reach 135 final cook temperature. CDI, employee placed chicken back to continue cooking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed grits hot held at 127 degrees F. CDI, grits voluntarily discarded by PIC.

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 chicken and open bag of cabbage not date marked. CDI, foods voluntarily discarded by PIC. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed dinner menu missing DISCLOSURE statement such as "These items are cooked to order" or These items container raw or undercooked ingredients".

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut melon recently prepared in cooling in covered container prep cooler. CDI, melon covers removed per instruction and relocated to walk in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed hot dog thawing under running water at 83 degrees F.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Freezer door leading into the walk in cooler contained ice buildup due to the freezer door not in good repair. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil accumulation / debris on shelving throughout facility, clean utensil knife holster, cart where clean plates where stored. Observed some sticker residues accumulating on outsides of clean pans.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed several dishes that were stored as cleaned with food debris. CDI- PIC placed soiled dishes in dish pit for cleaning. Ensure that all clean dishes are stored free of buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw, Butter, creamer, Cesar dressing, salsa, yogurt and other tcs foods were cold holding greater than 41 degrees in cold hold unit adjacent to grill station. REPEAT- CDI/VR- These foods were voluntarily discarded by the PIC. - 3 points. Will return to check repairs needed to damaged cold hold unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Large container of soup contained date mark that was not legible. Date marks were missing on cooked broccoli salad and a roast in walk in cooler. Portioned sausage was frozen and also lacked a date mark. CDI- PIC dated foods by the end of the inspection. REPEAT -1.5 points.

3-501.13 Use approved thawing methods. Observed raw chicken thawing without a continuous flow of water flowing over the product. Faucet was turned on to allow for water flow over thawing product. -.5 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 ice cream scoops stored in stand still water. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Freezer door leading into the walk in cooler contained ice buildup due to the freezer door missing a heat strip. Repair damaged 3 comp sink faucet that leaks during the point of use. PIC stated that the door repairs are in process. Cold hold unit near grill station contained water buildup which is a sign of damage. Damaged cooler allowed for several tcs foods to be cold holding above 41 degrees. Cold hold units are also in a need of repair. All equipment is to be in good repair. Remove ice buildup from freezer and cooler. REPEAT - 1 point.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink near 4 door fridge storing raw salmon was missing paper towels. CDI- Paper towels were installed during the inspection. 6-301.11 Handwashing Cleanser, Availability - PF Hand soap was missing at hand sink near 4 door fridge storing raw salmon. CDI - Hand soap was installed during the inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in sink basin. CBI- Educated employee on correct way to use the hand sink. -1 point.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine in the bar area was registering 0 ppm during trial runs. Machine is currently getting serviced by repair operator. Will return in 10 days to check the compliance. Ensure that chlorine sanitizer is between 50-200 ppm. -3 points REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Remove stickers from dishes that are stored as cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Cooked chili that was stated to of been cooked and cool from the day before was registering at 51 degrees when checked. CDI- PIC discarded chili as needed. -1.5 points. Recommend cooling products in smaller batches and not larger containers for proper cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waffle and French toast batter that contained dairy cold holding >45 degrees near the make line. Goat cheese and cooked pairs were cold holding >45 degrees in cold hold station. CDI- Foods were moved to the walk in cooler to cool. -1.5 points

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 short ribs and chicken that was said to be cooked yesterday in the walk in cooler lacking date marks. CDI- PIC labeled foods as needed during the inspection. 0 points.

3-307.11 Miscellaneous Sources of Contamination - C Waffle maker and waffle prep was taken place in the proximity of the hand sink near the make line. Ensure that all food prep takes place in areas that are prone to moisture contamination. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Freezer door leading into the walk in cooler contained ice buildup due to the freezer door missing a heat strip. PIC stated that the door repairs are in process. All equipment is to be in good repair. Remove ice buildup from freezer and cooler. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal cell phone being stored in the proximity of prep. Ensure that personal items are stored in areas away from food prep. 0 points,

3-302.11(A) Separate the different types of raw animal foods. -P Raw duck was being stored above ready to eat foods in the walk in cooler. Several foods stored throughout refrigeration were uncovered. CDI- foods were covered and items were rearranged as needed. -1.5 points.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Interior ice machine chute contained mold buildup. CDI-PIC is set to clean interior of ice machine by the end of the day. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine in the bar area was registering 0 ppm during trial runs. Machine is currently getting serviced by repair operator. Will return in 10 days to check the compliance. Ensure that chlorine sanitizer is between 50-200 ppm. -1.5 points

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 Facility is holding roasted breakfast potatoes on time but the facility does not have proper written procedures onsite. VR- Will return to check the compliance on this matter. EHS will email them a template as a guide for TPHC. 0 points.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menus were missing the disclaimer verbage.(Items are cooked to order or items may be cooked to order). Have menus adjsuted for compliance within 10 business days. VR-.5

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 Lettuce and cheese were cooling in cold box while covered and enclosed in walk in cooler. CDI- foods were ventailated for better cooling procedures. 0 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Rid bar area of knats near ice storage. 0 points.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility was unable to find quat sanitizer test strips by the end of the inspection. VR- Facility has 10 days to get test strips in the facility. -.5 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one employee washing lemons in handsink. CDI by intervention and education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on prep line measuring above 45F. CDI by voluntary discard.

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 marking sticker on several items in walk in cooler. CDI by date marking items with proper date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices with no label.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service containers stored on the floor.

4-501.11 Maintain equipment in good repair. Observed chipping paint and rust on the shelving in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up inside gaskets throughout facility.

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 bolognese sauce cooled from 3-6 at greater than 45 degrees . CDI discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chilli opened from three days ago with no date labels. CdI labeled product. 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 housemade hummus with date label of 02-19 discarded .

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon and bagels added to eye openers menu and ala carte menu and smoked salmon as an addition to product on eye opener menu. 10 day verification required.

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 dishwasher handle dirty dishes and remove gloves to handle clean dishes without handwash between. CDI advised pic of proper procedure and employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels empty at two handwashes in kitchen . CDI replaced paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in rear service area where ala carte items are stored.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on grill drawer. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rack for storing clean dishes soiled with food debris and in need of cleaning.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed chicken and salmon being cooked using a noncontinuous cooking process with no logs and not follow procedure that was approved by local health department. CDI discarded food.

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 short ribs at 50 degrees cooled from last night. CdI discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed whipped butter at 69 degrees dated 08-12 product being held out at room temperature during service and then cooled . CDI discarded product and advised that small portions of butter can be placed on time and held for 4 hours and then discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed goat cheese in two locations, ham, smoked salmon opened and not dated. CDI products 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 Observed short ribs cooled in too great of volume . CdI discarded.

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 for room service packaged on site without above mentioned labeling requirements. 10 day verificaton required.

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

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 2 containers of tomato soup , cream cheese and one container of red pepper soup held greater than 7 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed kitchen beginning to have gnat problem.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed eggs and bacon containers in concierce lounge being offered for self service without sneeze shields.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of beef stroganoff being held at 121 degrees in altosham. CdI reheated product to 168 degrees. See temperature chart above.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pasta on line and in walk in , cream at bar with no date labeling. CDI discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of milk held greater than 7 days after opening. 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 fried eggson breafast menu missing reminder. NC benedict and all American breakfast missing reminder for consumer advisory, on brunch menu and salmon on lunch dinner menu missing reminder. 10 day verification required.

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

4-502.11(A) Maintain utensils in good repair. Observed numerous gaskets in need of replacement . -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed both ice machines with build up of mold and in need of cleaning.

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 black bean soup and she crab soup cooling at insufficient rates to meet cooling parmeters. CDI changed cooling method and proper cooling achieved see temperature chart above.

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 items being placed on time with no written procedures or labeling. CdI provied paper work for time and provided instrucion on labeling.

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 soups cooling in large volume plastic containers . CDI switched to multiple shallow metal pans and proper cooling was achieved.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in 1 in need of cleaning. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the hand sink nearest the ice machine without soap. CDI- soap dispenser was refilled.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the chlorine sanitizing dish machine in the concierge lounge operating at 0ppm chlorine concentration. The chemical concentrate bucket was empty. CDI- concentrate bucket replaced and machine was primed until it was dispensing chemical at ~50ppm.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed the facility using approved par-cooking procedures. The facility has not been filling out all information on the par-cooking logs per food batch (missing final cook temperatures, missing cooling parameter checks). CDI- instructed PIC that ALL sections of the par-cooking documents need to be filled out per batch of par-cooked foods. Minor improvements made since last inspection.

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 an opened container of feta cheese and an opened package of mozzarella cheese without datemarks on them. CDI- datemarks added. Improvements made since last inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the facility offering items on the A la Carte menu and restaurant week menus with incomplete consumer advisories. Miscommunication between PIC and regulatory authority as to requirements of consumer advisory. Provide an asterisk next to each menu item that can be served undercooked. VR within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large cambro of tomato soup (2-5 gallons) cooling in the walk in cooler at 66F while covered. CDI- soup was transferred to an ice bath and was actively stirred for more rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen on the walls and ceilings near the ice machine and 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed a non-functional line cooler not in use. A work order has been submitted for repairs on the unit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage on a preparation table where food was being stored. Beverage was relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over diced tomatoes and other ready-to-eat foods in a walk in cooler. CDI- storage rearranged. Minor improvements made since last inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being grilled and then cooled without reaching an internal temperature of 165F (chicken filets had pink center). CDI- discontinue practice until procedures are submitted and approved by regulatory authority.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods cold holding above 45F in open air coolers along the cook line. CDI- foods were relocated to walk in coolers for cooling. Discontinue use of cooler until it can maintain potentially hazardous foods at 45F or lower.

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 an opened deli meat chub without a datemark, an opened container of feta without a datemark, opened jug of salsa not dated, an opened milk jug not dated, and an opened container of goat cheese without a datemark. CDI- datemarks added to products.

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 facility using TPHC for grilled vegetables and cheese cubes in the concierge lounge. The facility is not marking the products with start or end times. CDI- time stamps added to foods, TPHC documentation provided.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory statement on the breakfast menu. VR within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 chemical spray bottles improperly labeled. CDI- bottles were labeled correctly or the contents were drained.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the 2 compartment vegetable washing sink in the kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed a non-functional cold water faucet at the hand sink nearest the ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on a preparation table. Beverages were relocated.

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 handling pizza dough 'blanks' without gloves on. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one box of raw bacon stored over deli meats in a walk in cooler, one container of raw oysters stored over deli meats in the walk in cooler, and another box of raw bacon stored over cooked chicken sausage in a walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener stored clean with dried debris accumulation on the blade and 2 metal containers stacked clean with visible food debris on them. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue on the inside of the ice machine in the banquet hallway.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated the facility par-cooks meats and cools them down for large banquets. CDI- instructed PIC to discontinue use of this procedure until approved procedures are implemented. Provided non-continuous cooking application today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach leaves and salsa in an open air cooler above 45F (see chart). CDI- items were relocated to the walk in cooler for cooling. Improvements made since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 4 metal containers stored clean and stacked while wet. Improvements made since last inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the hand sink in the concierge lounge with dirty plates stored in it. CDI- plates were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a can opener with dried food debris on the blade. CDI- can opener was set aside for recleaning. Improvements made since last inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC informed me that the prime rib roast in the walk in cooler was cooked to an internal temperature of 120F. CDI- provided roast cooking parameters chart, instructed PIC to discontinue use of under-cooking roasts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1 reach in cooler holding foods at ~57F, grill pull-out coolers holding foods at ~65F, and a under counter reach in cooler holding foods at ~60F (see chart for food temperatures).

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 brie cheese opened on 11/8 without a datemark, feta cheese opened on 11/8 without a datemark, hot pickled cucumbers made in house without a datemark, and multiple foods on a speed rack such as sliced turkey and cooked risotto without datemarks. CDI- foods were properly dated or discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the consumer advisory reminder portion cut off due to a printing error on the main restaurant menu. VR within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fruit fly issue at the bar area of the restaurant and in the kitchen near the ice machine and 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers stored above the 2 compartment produce washing sink. Minor improvements since last inspection.

4-501.11 Maintain equipment in good repair. Observed 1 reach in cooler holding foods at ~57F, grill pull-out coolers holding foods at ~65F, and a under counter reach in cooler holding foods at ~60F (see chart for food temperatures).

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 dusty ventilation coverings above a walk in cooler entryway.

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 handling pancakes and cut fruit with bare hands. CDI by instruction.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed container of sweet potatoes in the walk in cooler with mold on the skin. CDI- potatoes discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 soiled soup ladles stored clean above the 3 compartment sink, 3 soiled ice cream scoops stored clean, and a can opener with dried debris accumulation on the blade. CDI- items set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed concierge lounge dish machine in operation at 0ppm chlorine concentration. CDI- machine was primed and began operating at 50ppm afterwards. All dishes rewashed that were previously run through the machine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea urn nozzle with debris accumulation and mold growth on the inside of the banquet hall ice 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 Observed opened container of goat cheese without a datemark, and pasta and rice made 8/12 without datemarks. CDI- items dated. 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 brisket dated 8/1 in the walk in meat cooler. CDI- item discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen area. Facility is actively trying to control the issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on the floor in the walk in freezer. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples in the concierge lounge on the buffet line made available for self service without protection. CDI- apples washed and wrapped.

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

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

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 ventilation coverings above the walk in cooler with dust accumulation. 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 tile grout deteriorated in the dish pit area of the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple tea urn nozzles excesively soiled. CDI- removed to clean

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility failing to record final cook temperatures for multiple items on non-continuous log sheets. CDI- instruction provided FACILITY WILLONLY USE NCC PROCEDURE FOR POULTRY GOING FORWARD. STEAKS AND FISH WILL BE FULLY COOKED TO 145 F UPON INITIAL HEATING AND WARRANT NO APPROVED PROCEDURAL TRACKING

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top wells holding HB eggs, cut lettuce, cut tomatos, and carmelized onions not to be cold holding at 45 F(see temp chart). CDI- placed on TPHC; template given

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 containers of andouille sausage, pasteurized crab, and blanched green beans not date marked. 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 bag of cooked chicken date marked 3/6 and pastas 3/12. CDI- discarded voluntarily

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed some egg dishes prepared to order not disclosed on room service menu. VR-to be stamped

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

4-501.114 Maintain sanitizer at correct concentrations. Observed bar glass machine not sanitizing. CDI-PIC primed and it tested successfully.

3-401.14 Non-continous cooking requires prior approval from MCHD. Observed partially cooked hamburger not in conjunction with non-continous cooking approval for banquet/party style dining. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed carmelized onions and cooked sausage cold holding above 47 F. CDI- removed to flash cool

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- date marked3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed multuple TCS foods 9 days past prep date. CDI- discarded

3-301.11 Prevent Contamination from Hands No bare hand contact of ready to eat foods; minimized bare hand contact or not ready to eat foods.- P,PF Observed chef seeding cucumbers with bare hands. For soup. CDI- instruction provided

5-205.11 Use Handwashing Sinks for hand washing only. - PFObserved hadn sink had been used to peel hard boiled eggs. CDI- instruction provided

3-501.16 Maintain Cold Held TCS foods at 45 F or colder. - P Observed cole slaw, risotto and crab meat above 48 F ini multiple units. CDI- removed to flash cool

3-501.17 Ensure open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) is properly Date Marked - PFObserved multiple proteins TCS foods not date marked. Removed to date mark3-501.18 Properly Disposition date marked foods exceeding date.- P Observe pasta and cooked proteins exceeding maximum date marking allowed. CDI- discacrded

3-603. Animal Foods that are served Raw, Undercooked shall include a proper consumer advisory - PF

3-305.11 Store foods off hte floor. - C Observed boxed pasteurized eggs on floor in walk in cooler. CDI- removed

3-402.11 Facility shall maintain proper documentation of parasite destruction for fish offered undercooked or raw. Observed facility offers undercooked salmon and has no current letter of parasite destruction from invoice supplies, US Foods.CDI- faxing over

4-601.11 All utensils stored clean shall be clean to sight and touch. Observed multiple soiled utensils, tea nozzle and soda gun nozzle stord as clean. CDI- removed to re-clean

3-501.16 All hot held TCS foods shall be maintained at 135 F or hotter at all times. Observed hash browns hot held at 109 F. CDI- placed on TPHC.

3-501.16 All cold held TCS foods shall be maintained at 45 F or colder at all times. Observed sausage, spinach and ham in cold hold drawers at 49-51 F. CDI- discarded

3-501.18 3-501.17 Opened , ready to eat , TCS foods shall be date marked not to exceed 8 days at 41 F or colder at all times or 4 days if 42-45 F at all times where product is not available to consumer on 8th or 5th day. Observed multiple cooked TCS foods in refrigeration exceeding date mark without discard, including but not limited too cooked bison products. CDI- PIC discarded

4-501.11 All equipment, including refrigeration/cold holding, shall be maintained in proper adjustment and good repair. Observed all foods in two cold hold drawers under gridle not holding foods at 45 F or colder at 9 am. CDI- in house repair techs called

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Ensure vertical separation of uncooked meats, poultry, and fish is made according to final required cook temperature so that cross contamination is avoided. Observed raw chicken above cooked shrimp on speed rack in walk in cooler. CDI by rearranging.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain equipment clean to sight and touch. Observed soiled items stored as clean - ice scoop holder in main kitchen (holding scoops), back side of slicer blade, iced tea nozzle in banquet area, can opener blade, bar soda gun. CDI by sending back to be washed, rinsed, sanitized.

3-40.1.14. Non-Continuous Cooking of Raw Animal Foods. Follow procedures under this rule if applicable. Discussed with PIC, who mentioned that facility does use this process on occasion when cooking for a large event. CDI by leaving packet with PIC, including overview, application, and example log sheet. Cease engaging in this practice until and unless written approval is received from Health Department.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Properly date mark TCS RTE items which are held for more than 24 hours after opening or preparation. Observed several items not date marked - sauce, butter mixture, cooked chicken, sliced deli meats, roast eef, etc. CDI by pulling and voluntarily discarding these items.

4-901.11 Equipment and Utensils, Air-Drying Required. Observed a few wet nested utensils.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed one split gasket and a couple of cooler racks which were showing rust.