OSCAR`S RESTAURANT AT THE SHERATON CHARLOTTE

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup within interior of ice machine. Clean as needed to avoid contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of TCS food (sliced tomatoes) in ice bin at prep line with highest portion at 56F. Per date mark observation and conversation with PIC, tomatoes were prepared approximately 1 hour prior to EHS arrival. CDI - PIC rotated tomatoes to produce WIC (walk in cooler) for corrective cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 two (2) portions of TCS food in prep top (pico de gallo) and standing RIC (pasta) past their seven day hold times (prepared 7/13 and 7/15, respectively.) CDI - PIC voluntarily disposed of out of date TCS foods. REPEAT. Note: No escalation in point deduction due to noted improvement; observed no prepared portions of food requiring date marking and fewer out of date portions of food. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one (1) labeled bottle of QAC sanitizer at warewashing shelf at approximately 600 ppm. CDI - after remixing sanitizer at three compartment sink, sanitizer was observed at 300 ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately six (6) stacks of boxed food items (dry crackers and chips, frozen bread) stored on floor of dry storage area and walk in freezer, respectively. Elevate food items as required. REPEAT.

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 four (4) stacks of recently delivered single service articles (Take-out containers) stored less than 6 inches off floor. Per conversation with PIC, containers were delivered earlier on day of inspection. Elevate as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top loading door of dumpster unable to be closed. All other doors and lids at waste receptacles were properly closed. Contact waste management company to repair or replace jammed waste receptacles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of sausage gravy in hot box holding at 127F. Per conversation with PIC, pan was held as backup for TPHC breakfast line; pot of gravy heating for next day’s service was observed at 197F at stove. CDI - PIC voluntarily disposed of out of temperature food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed three (3) pans cooked spare ribs and mashed potatoes in Dairy WIC, one (1) plastic bins of gravy in Produce WIC, one (1) bin of wedge salad and one (1) commercial package of sliced Black Forest ham in line RIC 2, and three (3) portions of TCS, non date mark exempt food (tomato bin in prep top, salad and spinach bin in underside) in prep unit with no date marking. All other non date mark exempt TCS foods within kitchen prep area were date marked accordingly. REPEAT 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 one (1) pan of undated cut cherry tomatoes in line RIC 2 that PIC could not verify date of. CDI - PIC verified date of opening for TCS foods (4/4 and 4/5) and date marked food items accordingly. PIC voluntarily disposed of food whose date of preparation could not be verified. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately seven (7) squeeze bottles at grill line (water, margarine, vegetable oil, red wine vinegar) with no labeling, as well as one (1) pan of salt and pepper blend. CDI - EHS prepared station label and PIC affixed it to bin used to hold all in use containers. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) stacks of boxed food items (dry crackers, lemons, and frozen bread) stored on floor of dry storage area, breakfast WIC and walk in freezer respectively. Elevate food items as required.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (paper plates and to go trays) with exposed food contact surfaces at cook line shelving. CDI - EHS inverted articles to prevent potential contamination.

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 shelving throughout the kitchen (grill area, prep tables) with minor food debris build up. Clean as often as needed to prevent and reduce the build up. REPEAT.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed three (3) handsinks without available trash cans at the start of inspection. CDI - PIC refilled trash cans with bags and rotated them to handwashing sinks during inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) pan of heavily molded cooked chicken in inactive alto Shaam hot cabinet. CDI - PIC voluntarily disposed of spoiled, unused food.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed minor buildup of food soils within kitchen area microwave. Clean as needed, at least once daily, to preclude soil accumulation.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed three (3) open containers of heavy cream within standing RIC with no date marking. All other non date mark exempt TCS foods within kitchen prep area were date marked accordingly. CDI - PIC verified date of opening for heavy cream containers (1/08) and date marked them for use within 3 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately six (6) squeeze bottles at grill line (water, margarine, vegetable oil) with no labeling, as well as one (1) pan of salt and pepper blend. CDI - EHS prepared station label and PIC affixed it to bin used to hold all in use containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed approximately four (4) fruit flies throughout preparation area. No direct contact or contamination of food by pests was observed. PIC presented EHS with printed invoice from approved pest controller (Anticimex) dated for 12/02/2025.

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 shelving throughout the kitchen (grill area, prep tables) with minor food debris build up. Clean as often as needed to prevent and reduce the build up.

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 beef stored over raw salmon in meat cooler. Follow proper storage order. -CDI- PIC reorganized meat cooler to have proper storage order. 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 dishes, pans, lids, containers, and the deli slicer in the facility with food debris and and build-up present. EHS recommends increasing frequency and thoroughness of cleaning food contact surfaces. -CDI- walked through clean dish racks with PIC and moved soiled equipment to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed carafes of milk on buffet bar at a temperature of 64F and 46F. -CDI- PIC voluntarily discarded milk. PIC stated he will move the milk onto the TPHC procedures list of TPHC foods. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed multiple foods being held under their TPHC procedures without being listed on their written procedures. The foods were (Tots, green beans, quiche, cheese). -CDI- PIC stated the following items would be added to TPHC log. PIC also stated he would add milk onto the log as well. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed an unlabeled container of sanitizer. -CDI- PIC discarded chemical bottle.

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 ROP salmon thawing under refrigeration in its original ROP packaging. -CDI- EHS coached PIC on proper thawing methods for fish in ROP. PIC had sous chef slit ROP of salmon.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at walk-in cooler line hand sink. CDI- PIC provided paper towels. CDI- towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Sausage links in 4-door hotbox were 115.0 F. CDI- reheated to 210.0 F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Powdered sugar in large pan in dry storage not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed stack of metal pans still wet.

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. Take-out containers stored less than 6 inches off floor.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used.

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. Observation: EHS noted an employee beverage stored on a prep surface. Employee beverages shall not be stored on prep surfaces.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observation: EHS noted that a food employee was working with raw eggs and removed their gloves and was about to don new gloves without washing hands. CDI: EHS asked the food employee to wash their hands before donning new gloves. Food employee correctly washed their hands and donned new gloves before returning to cooking.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observation: EHS noted that salmon in the WIC was from a distributor that the facility did not have a parasite destruction letter from. PIC stated they will serve the salmon undercooked. PIC stated that the salmon was subbed in during this order by the food supplier. The facility must get a parasite destruction letter for the salmon being held in the facility. 10-DAY VR REQUIRED

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observation: EHS noted several items throughout the facility that were not date marked/labeled. CDI: PIC labeled items where the prep date could be verified. Items where the preparation date could not be verified were voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observation: EHS noted multiple items throughout the facility that were past the 7-day window for TCS foods. These items were voluntarily discarded by the PIC. REPEAT VIOLATION.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observation: EHS noted no consumer advisory for salmon on the menu. PIC stated if requested, the salmon will be undercooked. PIC stated new menus were printed for the facility that do include the salmon in the consumer advisory, verified by EHS. These menus are currently not being used by the facility. 10-Day VR REQUIRED

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observation: EHS noted a bottle of glass cleaner stored on the shelve with clean dishes. CDI: PIC removed the spray bottle form the shelf.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observation: EHS observed the facility par-cooking chicken without a variance. CDI: PIC stated they will stop par-cooking the chicken. All par-cooked chicken in the facility was discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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. Observation: EHS observed secondary containers of oil, water and seasonings without a label. CDI: PIC labeled the working containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observation: EHS noted a wiping cloth stored in soap/water mixture. All wiping clothes must be stored in a sanitizer solution. CDI: PIC removed the wiping cloth from the soap/water mixture. EHS provided education on proper wiping cloth storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed several stacks of metal pans, bowls and plates still wet on clean rack.

5-205.15 Maintain a plumbing system in good repair. Observation: EHS observed 3-comp sink faucet leaking while water is running.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- EHS observed soft mozzarella cheese dated to be discarded on 9/8. CDI- PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- REPEAT- Observed all TCS foods on buffet without being marked with a start time. CDI- PIC was able to mark items since they started at 7AM.

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. - EHS observed secondary containers of oil water and seasonings without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed several small flies throughout the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed delivery boxed food items stored on the floor. PIC stated the truck was delivered prior to inspection earlier this morning. EHS observed items stored on floor for the whole inspection.

5-205.15 Maintain a plumbing system in good repair. - Observed 3 comp sink faucet leaking while water is running.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in food protection managers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- PIC was unable to discuss any aspects of the health policy with EHS. PIC unable to verify training on health policy occurred prior to working with food in the facility. CDI- EHS reviewed all aspects with PIC with posted health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with pink residue build up.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed cut honey dew, cut cantaloupe and roasted red peppers not cool properly. See temp chart. CDI- PIC was able to uncover items to quickly cool. Note point deduction remained the same since last inspection is improvement noted. However if the violation is noted again during the inspection full point deduction will occur. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed potato wedges and breakfast wrap with egg below 135F. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed all TCS foods on buffet without being marked with a start time. CDI- PIC was able to mark items since they started at 7AM.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - observed roasted red peppers, cut honey dew and cut cantaloupe no cool properly items were covered. CDI- PIC uncovered items in shallow containers to quickly cool. -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 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- Observed dented cans without being separated from other cans. CDI- PIC labeled items to be discarded and not for use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of food contact surfaces metal pans and containers stack together and still wet.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed two employees wash/scrub hands for less than 10-15 secs. Observed same employees use bare hands to turn the faucet off with bare hands. This action recontaminates the hands. CDI- PIC re educated staff and EHS observed proper hand washing by the end of the inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed several strawberries and bananas with white and dark growth on them. CDI- PIC voluntarily discarded the items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed produce stored above washed and Rte foods in the walk in coolers. CDI- PIC corrected the storage orders. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P - Observed grilled chicken breast, chicken wings and ravioli above 41F and said to have been placed in flip top and reach in overnight prior to being cooled properly per pic. Also observed spring mix in a large covered container in the low boy that had not been cooled properly overnight according to PIC. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed grilled chicken, chicken wings, ravioli, and cut spring mix all above 41F covered in deep containers and placed into reach ins, low boys, and flip tops overnight. PIC stated this cooling method is not proper methods per policy and voluntarily discarded the items. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed washed Rte apples on buffet grab n go display without being properly wrapped. CDI- PIC removed items to be re washed and wrapped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans and dishes with food debris on shelving unit near back grill. EHS recommended rewashing all the dishes on that drying shelving unit. REPEAT VR needed 7-16-23 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of Cooked chicken wings with no DM. CDI PIC dated wings. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at dish machine area hand sink. CDI- PIC provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf - Observed an employee use hand sink to fill cup of water and ice for thermometer calibration. CDI- Education was provided EHS observed proper use of hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- EHS observed fly land on fruit on the buffet. CDI- PIC voluntarily discarded the item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -REPEAT- EHS observed several pans, plates, and food contact utensils with food debris left on them and stored clean according to PIC. CDI- PIC moved all items to dish machine area. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside walls of ice machine in need of cleaning due to dark build up. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer in red buckets with cloths and said to be used as a sanitizing step after washing and rinsing prep tables to be at 0 ppm qat. CDI- PIC provided sanitizer at 200 ppm qat. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed ham chub, spring mix, cut honey dew, and shredded cheese above 41F see temp chart. CDI- PIC voluntarily discarded all items. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies near buffet area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans, bowls and plates still wet on clean rack.

6-501.16 Store mops for air drying after use. - REPEAT- observed mop heads stored wet mop head down in can wash. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed holes in female bathroom wall. Observed base boards detached with rough brick near back door/dry storage exposed. Observed ac/heat vent above dish machine in need of cleaning due to dirt build up. Observed floors behind equipment in need of cleaning due to food and other dirt debris build up. Clean as often as needed to prevent and reduce the build up.

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. - REPEAT- Observed several plates, ceramic food contact surface containers, and plastic food contact surfaces with minor debris left on them and stored clean. CDI- PIC moved items to dish machine area to be properly cleaned prior to next use. NOTE: EHS observed improvement with violation from last inspection so point deduction will remain the same. However if the violation is noted again during the next inspection full point deduction will occur.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . - Observed blanched asparagus not meet proper cooling parameter since it was tightly covered in the walk in above 45F for 60 mins. Observed pre cooked potatoes cooling form ambient at 43F for 60 mins. CDI- PIC was able to uncover items and get them to cool in the wic and wif.

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. -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. -REPEAT- Observed ham, turkey, green beans, brown beans, and mashed potatoes all without dates. PIC stated items were from last Saturday. EHS observed milk dated 12/29, ham dated 1/2, pesto 12/26, and flip top unit dated 1/9 however PIC stated items were prepared the day before. CDI- PIC voluntarily discarded all items not dated and expired. PIC was able to correct the flip top unit date to reflect prep date of 1/8.

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. - REPEAT- Observed cut honey dew, cut cantaloupe, Rte potatoes, and blanched asparagus all covered in deep containers and attempting to cool. Potatoes and asparagus did not meet proper cooling rate. CDI- PIC was able to uncover items and place in shallow pans to quickly cool in wic and wif.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloths in QUAT at 0 ppm. CDI- PIC correct the concentration to 400 ppm 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 sugar scoop handle stored in food product.

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 shelving throughout the kitchen with food and dirt debris build up. Clean as often as needed to prevent and reduce the build up.

6-501.16 Store mops for air drying after use. - Observed mop stored head down in mop sink after use.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - Observed no notification for consumers to meet (L) CONSUMERS are notified that clean TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets as specified under § 3-304.16. CDI- PIC provided sign to notify consumers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels near 3 comp sink and dish machine. CDI- PIC provided paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed several strawberries with white growth on them. CDI- PIC voluntarily discarded the item.

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. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw fish stored under raw ground pork. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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 meat slicer, metal pans, knives, plastic pans, and plates with minor food debris left on them. CDI- PIC moved all items to dish pit area to be properly cleaned prior to next use. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside ice machine with pink build up on ceiling.

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 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 potatoes, feta cheese, and spring mix all without proper dates. CDI- PIC voluntarily discarded cooked potatoes and back dated other items since they were from last night.

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 cut melon, sliced turkey, sliced ham, sliced cheese and chicken salad all in the WIC tightly covered and attempting to cool. CDI- PIC uncovered all items, placed in wic and blast chiller, to quickly cool.

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. - REPEAT- Observed in use oils and other squeeze bottles on the cook line without proper labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plates, metal pans, and plastic pans stored on clean rack and still wet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed lids open to dumpster and litter around dumpster area.

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- PIC was unable to provide documentation of being certified in an ANSI accredited food protection managers course.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed unwashed produce stored above sealed dressing and sauces in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

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 two menus provided by PIC with a consumer advisory with an asterisks for tuna, steak, and ground beef without a disclosure statement. A Vr will occur within 10 days to ensure the consumer advisory is corrected.

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 gravy in a deep container and covered attempting to cool in the walk in cooler. Observed breakfast wraps in the walk in cooler covered on a speed rack attempting to cool. CDI- PIC removed wrapping and placed items on top shelf of walk in cooler to quickly cool.

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. - REPEAT- Observed in use oils and other squeeze bottles on the cook line without proper labeling. NOTE: Point deduction has remained the same since violation is low risk and static. However, if the violation is noted on an inspection point deduction will occur.

6-501.16 Store mops for air drying after use. - Observed mop heads stored in can wash sink flood rim level.

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 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 corn bean salsa, cut tomatoes, carrot hummus, cut lettuce, chicken thighs, cole slaw, pesto, and 60 chicken wings without dates. Observed corn/bean salsa dated for 8 days, pesto aioli dated 4/4, cheese sauce dated 4/6, pasta dated, 4/4, and beans dated 4/4. EHS observed chicken, roast, marinara and beef all in walk in freezer prepared in house without dates. CDI- PIC voluntarily discarded the items.

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 salmon and tuna received frozen according to PIC in original ROP packaging with being opened.

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 in use oils and other squeeze bottles on the cook line without proper labeling.

4-502.11(A) Maintain utensils in good repair. - Observed several utensil handles with deep burns and cuts.

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. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -REPEAT- Observed absent grout on tile wall. Observed holes in tile walls throughout the kitchen.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT- Observed unwashed tomatoes and cucumbers above RTE cut vegetables. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: point deduction has remained the same since this violation has improved greatly since last inspection. However, Point deduction will increase if the violation occurs again during an inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed meat slicer, metal pans, and vegetable slicers stored clean according to PIC with food debris left on them. PIC moved items to dish pit area to be properly clean. CIP equipment was marked to be cleaned properly prior to next use. A VR will occur within 10 days to ensure all food contact surface are properly cleaned and stored clean. If the violation is noted again during an inspection or visit permit action may occur and RCP may be encouraged of the facility to implement.

6-302.11 Supply toilet tissue at each toilet. -Pf- Observed no toilet tissue in mens employee restroom. CDI- PIC provided toilet tissue.

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. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed absent grout on tile wall. Observed holes in tile walls throughout the kitchen.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed outdated employee health policy that did not include the Big 6. CDI- EHS educated PIC on 2017 Food Code adoption as of Oct 1, 2021 and provided new form to be filled out by all employees. -0 points

2-501.11 A food establishment shall have a written procedure for employees when a vomit/diarrhea event occurs. -Pf Observed no written vomit/diarrhea clean up plan. CDI - EHS educated PIC on new 2017 Food Code requirements and provided documents.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee remove gloves and attempt to put on new gloves without a hand wash. CDI - EHS interrupted employees and had them wash hands before donning new gloves. -0 points

3-302.11 Food shall be protected from cross-contamination by separating unwashed produce from ready-to-eat foods. -P- Observed unwashed tomatoes and mushrooms over RTE pre-washed bagged lettuce and cheese. CDI - PIC rearranged storage order and moved RTE items to different shelf. -1.5 points 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee preparing raw shell eggs, handling clean equipment, and not discard gloves before preparing RTE foods. CDI- Before any cross contamination occurred EHS instructed employee to discard gloves, and wash hands properly. After instruction was provided EHS observed proper glove use and hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with minor food debris. Observed slicer cleaned with blade intact during inspection that was visibly soiled after cleaning. CDI - EHS had employee remove blade and re-wash, rinsed and sanitized slicer. Points were not escalated and RCP not implemented due to continued improvements since the last inspection. Dishes with minor food debris were taken to dish pit to be rewashed rinsed and sanitized. REPEAT - 3.0 points

3-501.17 Ready-To-Eat and Time/Temperature Control for Safety Food foods shall be date marked if held more than 24 hrs. -Pf -REPEAT- Observed prep top bins with TCS food with no date marking. Also observed salad and deli meat/cheese platers in walk in without a date from yesterday. PIC stated food was prepared last night and and staff was unusually busy and forgot to date mark items. CDI - PIC was able to verify with the chef that food was prepared last night and proper date markers were placed on all items. Through further discussion with PIC, a system to mark items during busy times will be discussed and implemented with all food staff. Points were not escalated due to improvements from last inspection. - 1.5 points

3-501.19 (B)(3) 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 food chart for TPHC procedures for todays breakfast buffet with 10/20/21 date. Through discussion with PIC and Executive Sou Chef, breakfast buffet was prepared this morning and the wrong date was put on temperature log. CDI - Sou Chef corrected date to todays date. -0 Points - Point is zero since item last inspection dealt with no procedures.

3-501.13 (E) Reduced Oxygen Packaged fish with label indicating keep frozen until time of use shall be removed from reduced oxygen environment. -C Observed tuna and salmon thawed in reduced oxygen package in WIC. CDI - PIC cut packaging to remove fish from reduced oxygen environment. -0 points

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed GM and other food employees preparing foods with watches and bracelets on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed GM preparing RTE foods with long hair on the head without a proper head cover.

4-901.11 Equipment and Utensils shall be air-dried or used after adequate draining. -C Observed several food bowels stored as clean that were wet nested. CDI - PIC placed dishes In the dish pit to be re-washed, rinsed and sanitized. -0 points

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on RI freezer near cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -C Observed tops of several covering dishes with dust build up. PIC stated many of the dishes were only used on occasion and would be washed and stored until needed use. -0 points. No point deduction since improvement is noted from last inspections.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed employee items stored on clean dish drying rack near dish pit. CDI - PIC removed items and explained to employee employee items must go in designated area. -0 points

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed handsink with dumped debris inside. CDI- PIC informed to only use handsink for hand washing. EHS had employee clean sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several vegetable dicers, several parts of robot coupe, salad tosser, and several plates said to be stored clean with food debris left on them. CDI- PIC moved items to dish pit area to be further cleaned before next use. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine walls with dark build up and several water spouts with pink and dark build up.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Through discussion PIC stated chicken wings are not fully cooked from raw then cooled, and frozen. CDI- PIC voluntarily discarded the items. EHS informed PIC local non continuous cooking needs be approved prior to this process taking place.

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 two packages of pre sliced deli meats, two sheet pans of chicken wings pesto, slaw, grilled chicken, chipotle ranch (8/10 & 7/11), spring mix, carrot hummus and cut tomatoes (8/11) either not dated or expired. CDI- PIC was able to back date slaw & carrot hummus. PIC voluntarily discarded the other items.

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 buffet items on TPHC according to PIC. PIC did not mark start and end time. PIC stated written procedures had been misplaced. A VR will occur no later than 8/29/21 to ensure a written procedure form is provided. PIC voluntarily discarded items that were on buffet.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed prime beef burger that can be cooked to order according to PIC without a disclosure. CDI- PIC provided several newly printed menus that were correct.

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed wash water at 97F. CDI- PIC informed employee to send all items through dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed several plastic containers holding utensils with food debris build up. Observed several gaskets on cold holding equipment in need of cleaning due to food debris build up. Clean as often as needed to prevent and reduce build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observe dumpster lid being held by wooden pallet.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed hand sink paper towel dispenser near office and employee break room malfunctioning. Observed tile on walls throughout kitchen near handsinks in need of repair due to cracks and broken to pieces. Observed baseboards in dry storage detached from wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes with food debris on them. Observed some dishes were becoming dusty due to not being used. CDI - Items were moved to be cleaned.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P New employee unsure of Employee Health Policy requirements, and did not know where information was posted in kitchen. CDI- conversation with employee and management and showed employee where information was posted.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Found cart with prepared salads from previous event with mold growth on food. 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: Prime rib burger with no Disclosure. Breakfast sampler containing cooked-to-order style eggs with no Disclosure. Reminder on menu not asterisked. CDI- corrected while on site. No signature due to Covid-19 precautions

3-302.13 Pasteurized Eggs Substituted for Raw Eggs for Certain Recipes - P: Pasteurized eggs not used for cook-to order eggs on breakfast sampler. No correct consumer advisory on menu. CDI- menu corrected while on site.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Clean spray ports in dish machine with frequency to inhibit clogging of ports. Observed port clogged with rubber gasket material.

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. Light out in women's toilet room.

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 bag of lettuce opened that was missing a date label. Corrected during the inspection (CDI) - Bag was opened earlier, date label was added. -0pts-

4-501.11 Maintain equipment in good repair. - Observed gaskets torn on warming unit. Unit is not currently being used. Spoke with PIC about removing the unit. -0pts-

5-205.15 Maintain a plumbing system in good repair. - Observed pipe leaking at the handwashing sink. Needs to be tightened. -1pt-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed cheese, ham, eggs, cold holding in WI at temperatures above 41F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer bucket stored on prep table in the kitchen .CDI. PIC removed.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can stored in same place with undented ones. CDI. PIC discarded.

4-501.11 Maintain equipment in good repair. Observed one of the WI unable to hold food at right temperatures. CDI. PIC repaired.

6-301.14 Post a handwash sign at each handsink. Observed one handwashing sink with no hand washing sign. CDI. Provided PIC with one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration in the dish washing machine and in a container holding at 10ppm. CDI. PIC got the machine repaired and diluted to increase the concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, peach soup, chicken, salsa holding in RI at temperatures above 41F. CDI. PIC 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. REPEAT. Observed salad, cheese, salsa, soup in WI and prep unit with no date mark on them. CDI. PIC date marked

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a working sanitizer container with no label on it. CDI.PIC labelled it.

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 lettuce, salsa, chicken cooling in WI in a deep tightly covered containers. CDI. PIC removed the covers.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed food storage containers with no labels on them. CDI. PIC labelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with jewelry on hand. CDI. Employee removed it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wipe cloth on prep table. CDI. PIC removed it.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed warewashing machine not properly dispensing sanitizer. CDI. PIC adjusted it and it works properly. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no sanitizer test strips during the time of inspection. CDI. PIC brought some.

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 multiple cracks on the wall and floor in kitchen area. Needs to be fixed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in one hand sink in the kitchen near the back prep area. CDI- Explained to PIC that food should be dumped in dump sinks or prep sinks.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ham, turkey, and two containers of wings without date mark labels. CDI- the wings were prepared on 9/17. The ham and turkey were both cut on 9/17. All items were back dated to reflect 9/17. REPEAT.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the handles of reach in units. Observed rusting of shelving in the walk in cooler. Cleaning needed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed tile damage to the floors throughout the kitchen. Observed damage to baseboards near the drink machine area. More frequent cleaning is needed throughout the whole kitchen especially on the cook line. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a personal drink co mingled in the reach in unit with items used for the facility.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of both ice machines located at the rear of kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to the temperature chart above. Per State Memo zero points are to be taken for TCS foods founds cold holding between 42-45F for the facilities first inspection of 2019. CDI, EHS educated PIC and facility on new cold holding requirement. TCS foods cold holding between 42-45F were date marked for 4 days.

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 lobster meat exceeding the time window of 7 days. CDI, lobster meat was 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 chicken salad prepared the day previous without a date mark. CDI, food employee date marked the chicken salad for the day it was prepared.

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. Facility has a procedure in place however the procedure is not detailed enough. EHS left facility a template to fill out for the cold and hot items facility keeps on TPHC. Points not deducted due to facility having adequate time and temperature logs for the foods kept on TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta salad cooling in rear reach in cooler tightly wrapped. CDI, plastic was vented on pasta dish and moved to the walk in cooler to rapidly chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in dish pit area.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the dry storage area. Observed rusting to some cooking and cold holding equipment on main cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides and insides of cold holding equipment with food debris and grease build up. Observed gaskets of cold holding equipment with food debris build up.

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 damage to the floor throughout kitchen, dry storage, and can wash. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls, and ceiling throughout kitchen with cleaning frequency needs increasing. Observed rust to ceiling over dish washing area.

6-301.14 Post a handwash sign at each handsink.- Observed no hand wash signs in the employee bath rooms. EHS provided PIC with several hand wash signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several utensils, plates, lettuce hopper and metal containers with food debris left on them and stored clean according to the PIC. CDI- PIC moved items to dish pit area to be properly washed before use.

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 turkey, mac n cheese, pasta salad, sausage, corn, ham, spring mix, diced tomatoes, deli turkey chub, deli ham chub, rice, boiled eggs, and diced tomatoes without dates. CDI- PIC voluntarily discarded the items.

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 salmon, baked chicken, sausages, kale salad, roasted potatoes, rice, and cooked broccoli all on TPHC. EHS observed written procedures for these items however, PIC did not clearly mark the start and end time. CDI- PIC was able to clearly mark the start and end times.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several bottles of degreaser without a label. CDI- PIC labeled the bottles.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing RTE foods with several bracelets on the wrist.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cold holding and cooking equipment in need of cleaning do to food debris build up and grease residue build up. Clean as often as needed to prevent and reduce the build up.

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. -REPEAT- Observed tile damage in areas of the kitchen, dry storage, and can wash. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors and walls in hard to reach areas in need of cleaning do to food debris and grease residue. Hard to reach areas are underneath and behind equipment. Clean as often as needed to reduce and prevent the build up.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef ribs stored over fish filets in the walk in cooler. Shelves were re-arranged by PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer strips reading slightly below 50ppm of chlorine at the dish machine. Machine was adjusted by staff during inspection, 100ppm reading observed before end of inspection. Maintain chlorine sanitizer concentration at 50ppm or higher.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one intact container of food product that had fallen on the floor of the rear dry storage area, item was placed back onto proper shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers in the clean dish area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white chest freezer labeled for domestic use only. Freezer is being used for non-TCS food, ice cream storage only.

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 rust/damage on vent hood above the dish machine, slight tile damage in areas of the kitchen/dry storage.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed dry goods, sauces and spices not properly covered/protected in storage. CDI items covered/protected.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butters labeled keep refrigerated holding out of temperature control. See temperature chart for temperature observations. CDI butters voluntarily discarded. Hold butter on TPHC or replace butter with variety that does not require refrigeration.

4-501.11 Maintain equipment in good repair. Observed several gaskets broken on reach-in coolers. Observed rusted shelves in walk-in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white chest freezer labeled for domestic use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; gaskets, shelves in equipment, handles of equipment, etc. REPEAT VIOLATION.

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 HVAC vent heavily rusted above dish machine. Observed several tiles broken throughout kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at handsink in back prep area. CDI soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits, sausage, potatoes in hot box below 135F. CDI items voluntarily discarded. See temperature chart for temperature observations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter labeled keep refrigerated holding out of temperature control. CDI butters voluntarily discarded. See temperature chart for temperature observations.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display not covered/protected. CDI items voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being used under cutting surfaces.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic white chest freezer in use. 4-501.11 Maintain equipment in good repair. Observed split gaskets on two reach-in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue collecting on shelves in walk-in cooler and walk-in cooler walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items improperly stored in direct contact with customer items on prep shelf and reach-in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee using handsink as means for filling pots with water for cooking. CDI employee discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce spinner stored as clean with food debris. CDI lettuce spinner taken to dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on buffet holding above 45F. See temperature chart for temperature observations. Observed much improved cold holding temperatures since previous inspection. EHS recommending items be placed on TPHC as procedure going forward. CDI items voluntarily discarded. TPHC documentation emailed to PIC.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee filling pot for cooking with water from handsink. CDI discarded.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed lip pieces of customer for customer self-service not shielded/protected.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white chest freezer not rated for commercial use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grout deeply grooved between tiles in dish machine area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored directly above ready-to-eat fish and cooked shrimp. CDI items relocated to approved locations.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice machine collecting black and pink debris on inside surfaces. REPEAT VIOLATION. Observed soda nozzles collecting black debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes, lasagna, chicken and cooked vegetables in hot holding unit below 135F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and bleu cheese in ice bath above 45F. Observed potato salad, spinach, ham and lettuce mixture on buffet above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked lobster in reach-in cooler dated on 5/17. CDI lobster voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce in reach-in cooler cooling in large bulk plastic containers tightly covered. CDI lettuce taken to walk-in cooler to rapidly cool. EHS recommends adding ice to initial rinse step.

4-501.11 Maintain equipment in good repair. Observed split gasket on 2 door reach-in cooler. Observed handle in disrepair on 2 door reach-in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white chest freezer non ANSI certified.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two ice machines collecting black residue on inside surfaces. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce spinner stored as clean with lettuce debris inside. CDI lettuce spinner taken to dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in reach-in cooler above 45F. Observed butter holding out of temperature control on buffett. See temperature chart for temperature observations. CDI items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two buckets of sanitizers not labeled. CDI buckets labeled.

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 scoop stored in standing water.

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

4-501.11 Maintain equipment in good repair. Observed reach-in cooler not holding items below 45F. Observed split gaskets on several reach-in units. 4-501.12 Cutting Surfaces - C Observed cutting surface on flip top cooler discolored and scored.

6-301.14 Post a handwash sign at each handsink. Observed hand wash sign missing from hand washing sink in kitchen area. CDI sign provided.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples for consumption stored exposed to customer sneeze spray; Observed 2 side panels missing from buffet line exposing food to customer sneeze spray. CDI displays used to block sides until panels can be installed. Facility is to call MCHD when install is made.

4-501.11 Maintain equipment in good repair. Observed chipped, damaged plastic containers in need of discarding.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (kitchen equipment)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large broken section in wall near wash room area at hand sink in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in dessert/sandwich WIC holding at 49F. CDI: Items discarded. See #45. REPEAT VIOLATION

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 from yesterday, and chicken salad from an unknown date in coolers. CDI: Chicken labeled, Chicken salad discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items in sandwich/dessert make cooler tightly wrapped. CDI: Item vented. Employee directed to vent items above 45F. REPEAT VIOLATION

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed squirt bottle under grill with clear liquid unlabeled. CDI: PIC labeled container.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near dessert/sandwich make area.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on RIC on line and WIC for sandwich/dessert area holding at 49F. CDI: Maintenance called during inspection. VERIFICATION REQUIRED. Observed damaged handle on RIC at end of line. Handle has been mended with Duct tape. Repair. REPEAT VIOLATION

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed one drain plug missing on row of dumpsters.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting lemons and blueberries and plating them with her bare hands. CDI: Discussion with employee about proper handwashing and that RTE foods may not be contacted with bare hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with food residue on it. CDI: Item taken for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomato on prep line holding above 45F. Items were on ice. CDI: Items rapidly cooled in reach in cooler. Discussion with PIC about how to properly ice products to keep them cold.

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 tilapia cooling in WIC tightly wrapped. CDI: Item vented.

. . 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 handle for scoop in rice and in flour. CDI: handles moved out of product.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket on reach in cooler adjacent to prep line. Observed damaged handle on reach in cooler at end of prep line. 4-502.11(A) Maintain utensils in good repair. Observed one cracked container that is no longer smooth and easily cleanable. CDI: Item discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee changing gloves to change tasks with no handwash. CDI: Employee directed to wash hands and then don new gloves. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed butter knife and fruit stem in handwash sink at entrance to kitchen. CDI: PIC cleaned out the handsink and instructed wait staff to only wash hands at that sink.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one can of oranges dented on the seam in dry good area. CDI: PIC discarded the product.

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 She Crab Soup made at 7 am cooling while tightly covered.

3-501.13 Use approved thawing methods. Observed fish thawing in plastic packaging labelled "remove packaging before thawing". CDI: PIC directed to cut open all packages to prohibit the growth of anaerobic bacteria.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed several containers of dry good with no label. PIC identified it as a salt and pepper mix. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large garlic container stored with no lid. Observed bread crumbs stored in ziploc bag and ziploc bag was open. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping cloths throughout facility on counters. CDI: Cloths moved to properly concentrated sanitizer buckets.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with severe dent and rust. PIC advised to call for replacement. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid cracked and damaged. PIC advised to call for replacement.

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 damage on WIF floor. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site today during inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC with no control. TPHC was not being followed, non-continuous cooking was being performed, and improper handwashing amongst employees was occurring. Managerial control is pertinent to food safety and all food code rules must be followed during all hours of operation and preparation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Tobacco use shall only occur in designated areas where the contamination of exposed food, clean equipment, utensils, and linens or other items cannot occur. Observed employee drinks with screw top lids being drank out of. CDI: Employee removed items from work station. Discussion with PIC to ensure that screw top drinks are not used on the line. Observed one employee drink stored adjacent to service items. CDI: Item moved by employee. Observed employee smoking in dock storage area where open service items were stored. CDI : employee moved to outside dock area to finish ciggarette. PIC instructed to keep door closed and locked and to not allow employees to smoke in the area.

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 one employee wash hands and recontaminate by turning off water with bare hand. CDI: employee instructed to rewash hands and use a barrier to turn off water. 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 employee handling dirty dishes and then moving to clean dishes with no hand wash. CDI: Employee directed to wash hands when moving from dirty to clean dishes.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handwash sink next to WIC with hot water at 76F. CDI: Maintenance called and rectified problem during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one sink with papertowel dispenser not operating. CDI: Dispenser fixed during inspection. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink residue on shield. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and plastic wrap on containers stored as clean. CDI: containers returned to dish area for cleaning. REPEAT VIOLATION

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuous cooking of chicken being done today. Chicken had been "marked' on the grill and then placed in the cooler. Chicken was 61F in the cooler and employee stated that it was put in the WIC 10 minutes prior to inspection arrival. CDI: Chicken cooked to 165 in oven and then cooled down during inspection. If non-continuous cooking is to be done in the establishment, a HACCP plan for the items to be non-continuously cooked must be submitted and approved before non-continuous cooking can occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk, yogurt, cream cheese, and butter all holding above 45F on bar. TPHC procedures are written for these items however facility is attempting to hold them at the proper temperature. CDI: Items were discarded. Observed 2 third pans of "she crab soup" in 2-door prep unit above 45F. CDI: Items 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 several items including salami, ham, and roast beef with no date label or a date label with 11/20, 11/21, and 12/22 on the package. CDI: All items 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 several items in facility with no date label including milk, feta cheese, salad mix, and blue cheese. CDI: Items discarded REPEAT VIOLATION

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 written procedures for food products but not time/temp logs were filled out or could be found. CDI: All food on buffet was discarded at 10am after PIC stated that he was sure the food came out at 6am. VERIFICATION REQUIRED

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing disclosure on some menus, breakfast and lunch. VERIFICATION REQUIRED. REPEAT VIOLATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of blue liquid in spray bottle not labelled. CDI: Item discarded. REPEAT VIOLATION

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in 2 door prep unit not functioning. CDI: PIC placed new thermometer in unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and white powdered dry goods with no identification label. CDI: Items labelled. REPEAT VIOLATION

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 floor in WIC, WIF, and dry storage. CDI: Items moved to shelving. Observed large pepper container with no lid. CDI: PIC covered container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers throughout facility. CDI: items pyramid stacked to continue drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed SS items stored with service side up and exposed. CDI: Items inverted. Observed SS items stored in upper storage area above WICs. Area has construction debris. Articles must be stored on shelving, at least 6 inches up.

4-501.11 Maintain equipment in good repair. Observed torn gasket on one door freezer on line. REPEAT VIOLATION Observed rusted shelves throughout all facility WICs and WIF. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several containers and utensils with sharp edges and cracks. CDI: All damaged items found today were discarded.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas of wall and tile damage including in ice machine area. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed damaged floor to the point where it is no longer graded to drain in mop/chemical room. Standing water present throughout room. Repair and regrade floor to drain. Observed floor to wall joint damage throughout all WIC/WIF except stand alone WIC adjacent to handsink.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed chef with no accredited training that is current. Certificate on wall expired in last 40 days. Obtain documented training to avoid penalty on future inspections.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Personnel showedlimited knowledge of reporting responsibilities. CDI- gave employee health forms to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed paper towels missing at one handsink. CDI- towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food debris attached to numerous containers stacked as clean. Observed tea nozzle pink and bl;ack with mold build-up. CDI- returned all to cleaning process. 4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer buckets less than 200 ppm, testing by test strip. CDI- made buckets to concentration.

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 sliced deli meats and deli chubs, goat cheese, cream cheese, chicken wings, potato salad, boiled eggs, not date marked. Observed potato salad from bulk dated with future date as prep date. CDI- allowed to date items. Potato salad corrected. Discussion of proper date marking protocols.

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 PIC styated cold bar items are held on time basis (TPHC). No documention of written procedures, no charts produced. PIC stated cold items are sometimes returned to refrigeration after time expires. Food items held on TPHC must be discarded after holding time expires. They may not be returned to refrigeration. Verification of written procedures and daily records within ten days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Breakfast menu requires an asterisk added to "Basket of eggs". Lunch and dinner menu is missing Disclosure portion of Consumer Advisory. Correct within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed soapy water in sanitizer bucket. CDI- emptied and bucket run thru cleaning process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some containers not labeled with contents..

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

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

4-501.11 Maintain equipment in good repair. Observed shreddedand torn door gaskets of refrigeration units throughout facility.

5-501.17 Provide a covered waste bin in female restrooms. No covered bin in female employee restroom.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Menu includes ahi tuna in Sea Raw Bar. Operator Randy Cochran provided documentation of vendor, but could not provide documentation of parasite destruction. CDI- Operator was advised that tuna may only be served cooked until documentation can be provided for parasite destruction or of exemption from documentation. Operator advised that menu is being changed and will no longer offer Sea Raw bar item on menu as of next week.

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. Operator advised that time is documented for salad bar items, but that they currently do not have any written procedures for holding foods for time instead of temperature. CDI- verbal correction; time for items was documented. Duplicate example for written documentation provided today. Return visit November 30, 2014 to check for written procedures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Menu's provided today do include reminder and partial disclosure (seafood items only). Remaining items such as beef and eggs do not have disclosure indicated. CDI- Operator advised of menu change and reprint by next week. Discussed requirements for completed disclosure with operator. Return by November 30, 2014 to check for correction of advisory.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two small in use bottles of oil at line not labeled per rule. CDI- verbal correction.

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. Tongs stored on handle of oven door. CDI- discussed options for storage of tongs. Storage corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five plastic containers stacked tightly while wet. CDI- method corrected.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Torn/ damaged cooler gaskets throughout. Damaged fryer baskets and utensils. Replace all damaged items.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Large hole in ceiling of women's restroom. CDI- operator advised that ceiling was cut out to repair a leak. Some damage to ceilings in men's restrooms. Repair ceilings.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Chicken and cooked kale being held in the warmer unit, not under temperature control. External thermometer on unit indicated 147F. See chart for temperatures. CDI- Both items removed and reheated immediately.

3-501.19 Time as a Public Health Control - P,PF. Food items on cold and hot buffet being held using time a method of control. Operator Randall Cochran and the Head Chef were able to provide documentation of listing of items, times held at the bar and discard for items being held, but did not have complete documentation of written procedures. CDI- Discussed complete documentation and procedures when using time as method of control, also provided example document for using time as a method of control.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Advisory on menu for breakfast and lunch provides reminder statement, but not disclosure of items as required by law. CDI- Operator was provided with specific requirements for complete consumer advisory. Operator also requested form to emailed to him, and provided email address. Handout to be emailed today.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Multiple in use oils and dry mixes not labeled per rule requirement. CDI- verbal correction, label all.

2-303.11 Prohibition-Jewelry - C. Employee wearing a watch during active utensil washing. CDI- verbal correction.

3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils at beverage station being used to prepare tea being stored in room temperature water. CDI- utensils removed; advised of options for storing utensils.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Two heavily scarred cutting boards. Operator provided documentation of replacement order for cutting boards.4-202.16 Nonfood-Contact Surfaces - C. Torn/ damaged gaskets in reach in cooler and prep cooler units. Replace all torn/ damaged cooler gaskets.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. Temperature of water in 3 comp sink during active washing at 108F. CDI- verbal correction as to 110F requirement.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried food debris and residue in middle and lower shelving at prep and storage areas, hard to reach areas. Cleaning is needed.

3-501.14 Cooling - All foods must be cooled within approved parameters. Observed mashed potatoes in walkin overnight at greater than 45 F in tightly covered, deep pan. Product was not properly cooled. Discarded and discussed parameters.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Disclamer is not provided and reminder is slightly inadequate. Gave handout of Food Code Manual requirements. Management reports that advisory will be corrected on upcoming menu which is in development.

3-501.15 Cooling Methods - Use only approved cooling methods. Observed potatoes cooled overnight in covered container which is too deep. Food cooled out of parameters. Gave instruction.

2-303.11 Prohibition-Jewelry - No jewlery can be worn on hands or wrists other than a plain band. Observed employee with rubber wrist bands.

5-202.11 Approved System and Cleanable Fixtures - Maintain all plumbing in good condition. Observed multiple leaks at 3-comp sink faucet, loose faucet at handwash in ladies restroom in kitchen, and corroded faucet in men's room in kitchen. Gave instruction to repair/replace as needed.

6-501.12 Cleaning, Frequency and Restrictions - Maintain floors and floor drains properly clean and in good repair. Several floor tiles are missing or cracked near floor drains. Floor drains need thorough cleaning. Recommend light pressure wash to remove heavy build up. Gave instruction.