SKYBROOK GOLF CLUBHOUSE

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 commerical salsa with a date mark of 6/27 and chili with a date mark of 7/21 in reach in cooler. CDI - Items were discarded. PIC has been advised that commerical salsa has a time/temperature window of 7 days from date of opening until discard. -REPEAT- Points not elevated due to improvement in date marking. -1.5 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed package of food stored on floor in walk in cooler. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer test strips water damaged and unable to accurately measure quat sanitizer concentration at three compartment sink. Establishment uses chlorine sanitizer test strips at dish machine and quat sanitizer at three compartment sink. A verification will be conducted by Friday August 7th, 2026 to determine if establishment is in compliance. -0.5 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

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 commerical queso with a date mark of 2/7 in walk in cooler. Observed pizza sauce with a date mark of 2/10 in pizza flip top cooler. CDI - PIC allowed to date mark queso and pizza sauce with correct dates because queso had been opened day of inspection and incorrectly dated 2/7 instead of 2/17. Pizza sauce was prepared day off and was still in a state of cooling. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -1.5 points- 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 .

6-501.11 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 automated soap dispenser at handwashing sink broken and not automatically dispensing soap. Soap can be accesses by squeezing container. Repair soap dispenser so that soap is dispensed automatically or provide soap in separate soap bottle. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of spice in dry storage area stored without lid or wrapping. CDI - Cover was provided -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inner surface of ice machine with black build up. Recommend higher frequency and more thorough cleaning. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door without weather stripping or door seals. -1 point-

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 ice scoop stored on unsanitized portion of machine. -0 points-

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 unlabeled squeeze bottles of oil and butter on prep line. Proper labeling was discussed with PIC and label tape will be used to mark the oil and butter squeeze bottles -1 point-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee using personal cell phone then start food preparation without engaging in a handwash. Employee was corrected through instruction. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee washing soiled utensils then don gloves to begin food preparation. Employee was corrected through instruction. -2 points-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 3-door freezer. PIC stated new gaskets ordered and due for arrival and install within next 1-2 weeks. REPEAT VIOLATION. **Points not escalated due to corrective action taken, but awaiting new equipment arrival**

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 white catch plate inside ice machine soiled with pink/red biofilm buildup. CDI: PIC cleaned.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 3-door freezer. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in walk-in cooler. Products with various prep dates. Ambient temp of WIC fluctuating between 43F-44F. PIC voluntarily closed. PIC voluntarily discarded unsafe TCS foods and contacted service repair company. Facility may not prepare/serve/sell food until unit repaired. Contact EHS for approval to resume operations. 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 homemade ranch being held past 7 day limit - prep date of 05.06.23. CDI: PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to maintain temperature. See violation #22 for details.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken being held above 41F in walk-in cooler. Product prepared 01/28/23. CDI: Education provided and PIC voluntarily discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in women’s restroom. CDI: PIC provided soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P Observed raw pollock and shrimp stored above RTE sauces in main make table. CDI: Education provided and PIC rearranged storage order.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed leaf lettuce stored in container with linen towels in walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoops stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two scoops stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written vomit & diarrhea clean up policy. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs being held above 41F in make table. Product prepared yesterday, 10/10/21. CDI: PIC voluntarily discarded. REPEAT VIOLATION. **No Risk Control Plan issued due to significant improvement in cold holding issues.

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 food employee use sanitizer towel to wipe down cutting board, then begin preparing sandwich- no hand washing, no gloves. CDI: Education provided and food employee washed hands and donned gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee prepare chicken salad sandwich with no gloves on. CDI: Education provided, sandwich discarded, and food employee washed hands and donned gloves.

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 spring mix being cooled in walk-in cooler- no temp change in 45 minutes. See temp chart for details. Product prepared @12pm. CDI: Food employee vented product for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods being held above 41F in make table. Ambient temp of unit- 45F. Foods with various prep dates. EHS provided education and manager voluntarily discarded foods. Only cold holding unit in facility besides walk-in cooler. EHS provided facility cold holding logs. Facility allowed to remain open, under condition that they must work out of walk-in cooler. EHS will return within 10 days to verify facility repaired unit. REPEAT VIOLATION. VERIFICATION REQUIRED. **FAILURE TO RESOLVE COLD HOLDING ISSUES CAN RESULT IN RISK CONTROL PLAN AND PERMIT ACTION AT FOLLOW-UP VISIT.

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 foods in make table and walk-in cooler with no date label or past 7 day limit. CDI: Education provided, foods in make table voluntarily discarded, and foods in walk-in cooler back dated. **GOING FORWARD, FAILURE TO DATE LAEBL IMMEDIATELEY UPON PREP CAN RESULT IN FOOD BEING DISCARDED.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed undercooked foods on menu with no asterisks(burgers). EHS will return within 10 days to verify facility noted undercooked foods on menu. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken breast cooling on counter next to meat slicer. Upon requesting to move food to walk-in cooler, food employee attempted to cover food in plastic wrap. CDI: Education provided and product moved to walk-in cooler for rapid cooling. Observed spring mix cooling in walk-in cooler covered in plastic container. CDI: Education provided and product vented for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed make table in poor repair. See violation #20 for more details. **Points not escalated due to other violations present.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and chicken salad being held above 41F in make table. PIC stated facility has had issues with unit holding temperature. Ambient air inside- 41F. EHS recommended having unit turned down. EHS will follow-up within 10 days to verify facility repaired make table. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance may result in a Risk Control Plan and permit action being taken

4-501.11 Maintain equipment in good repair. Observed make table holding temperature at 41F, casuing some foods to sit warm. Observed slicer blade with light-moderate rust buildup on blade.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE deli meats. CDI-PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer with dried food debris on the blade. PIC explained they clean it with disinfectant. EHS explained process of wash/rinse/sanitize with approved sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit with all food above 41F. PIC stated food had been left in there overnight and the unit has had issues previously. CDI-PIC voluntartily discarded all TCS foods and will not use unit until it is fixed. VR REQUIRED 9/20/2020. PIC did not sign due to Covid protocols

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 3 chubs of deli meat, chicken salad, boiled eggs with no DM. CDI-PIC datemarked.

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

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

4-501.11 Maintain equipment in good repair. Observed prep unit not holding temps. Bar cooler with water in the bottom. WIC has rust on the door. Rusted deli slicer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a low temp dish machine being used with no test strips. VR REQUIRED 9/20/2020.

4-602.13 Nonfood Contact Surfaces - C Observed grease build up next to the fryer.

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 a hole in the wall behind the prep sink near the slicer. 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 3-comp sink and walls need a good cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table. CDI- Drink removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working at kitchen handsink. CDI- squeeze bottle of soap provided. Instructed and observed all kitchen workers re-wash hands at handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw vacuum packaged steaks stored above box of deli turkey. CDI- Foods re-arranged by final cook temperature.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm, sanitizer had run out. CDI- PIC provided pure bleach in place of chlorine sanitizer for dish machine, observed machine sanitizing at 100 ppm. Dishes washed earlier were re-washed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food debris left on them. CDI- Dishses re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods in prep cooler borderline cold at 43-44 degrees. Thermometer inside reading 43. PIC tried to adjust temp on cooler on cooler in-advertently shut off. PIC got cooler to turn back on but would not chill below 44. CDI- All TCS foods removed from prep cooler and chilled in walk in cooler to 41.

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 chicken wings stored on floor of walk in cooler. CDI- PIC said wings were delivered earlier in the day, wings stored up off the floor on shelving.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee wearing a watch, a ring with designs, and not wearing a hat or hair restraint during food prep.

4-501.11 Maintain equipment in good repair. Observed drawer cooler gasket badly torn, needing replacing. Observed prep cooler gasket with small tear, needing replacing soon. 3 comp sink needs re-fastening to the wall and re-caulking.

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. Floor thresh-hold of walk in cooler entrance has damaged metal flooring needing replacing/ repair. FRP board is loose, leaving a large rectangle whole in wall. Needs replacing. GENERAL COMMENT: Observed two prep sinks disabled. As facility processes very few raw meats or produce, facility can make use of 3 comp sink for food prep as long as the process of these foods are being done seprately and sink is being properly washed and sanitized before and after use for foods, if facility cannot safely separate foods in this manner, prep sink will be required to be functional. SR# 100611 and 100612 both investigated during inspection.

General Comment. 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 with food debris. PIC stated microwave should be cleaned every night. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils being stored as clean with food debris. CDI- Items were removed to be rewashed.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items above 41F, see temperature chart above. CDI- For items in flip top such as tomatoes and lettuce suggested that facility not overstack. Chicken salad was in individual containers and mayo was inside a sauce bottle, suggested keeping these items inside walk in cooler. Another suggestion was to turn down the temperature inside the unit. *This is the first inspection of 2019 with the new temperature at 41F*

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In flip top observed tomatoes, lettuce, boiled eggs and sauerkraut not date marked. PIC stated items were prepped yesterday afternoon. CDI- Items were date marked.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets on prep drawers underneath stove and on reach in freezer. Gaskets need to be replaced. Also observed floor coming up inside walk in cooler.

Verification Required. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no sanitizer strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment throughout. 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. Cleaning needed throughout. Some improvement noted so only half points taken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed heavy build up on soda nozzles.

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

~ 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils. water and sauces not labeled as required. REPEAT CDI-bottles labeled

. . /6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live adult roach in facility near dish machine area. Did not escalate points because there is significant improvement since the last inspection. Contacted the Pest control operator to determine plan of action. Pest control service is sheduled for July 14. PCO to email EHS with assessment and treatment plan. REPEAT

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

6-303.11 Intensity-Lighting - C Provide higher wattage lighting in the walk-in cooler for better visibility

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces not labeled as required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live adult roaches present in the dry storage area. PIC contacted pest control operator for service today.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach-in flip top cooler. REPEAT 4-501.11 Maintain equipment in good repair. Observed caulking coming away from the wall around 3 compartment sink. Recaulk sink to resecure to the wall.

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 cleaning needed in hard to reach areas underneath equipment.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting heavy black and pink debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw, spinach, tuna salad, ranch, salsa and sour cream cold holding above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. Tuna salad taken to walk-in cooler to rapidly cool.

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 corn and beans date marked 8/9. CDI items 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 tuna salad cooling in reach-in flip top cooler. CDI tuna salad moved to walk-in cooler to rapidly cool. EHS recommends holding tuna packages in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor of facility not sealing properly.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach-in flip top cooler. Observed split gasket on reach-in freezer. Observed drawer cooler and reach-in flip top cooler not holding products below 45F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs holding at 88F. CDI employee reheated hot dogs.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip pieces. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelves and split gaskets in equipment throughout facility. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting heavy black and pink debris.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooked chicken wings in walk-in cooler. PIC unsure of final cook temperature. During inital cooking process, chicken wings must be cooked throughly to above 165F and properly cooled. VERIFICATION REQUIRED.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed hot dogs, chili and clam chowder reheating on steam table. CDI hot dogs and chili were discarded due to being improperly reheated previously. Clam chowder was proper reheated to above 165F on stove.

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 lettuce not date marked. CDI lettuce marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC unable to probe thin probe thermometer. VERIFICATION REQUIRED.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lip pieces beside drink station in kitchen and bar area.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment throughout facility. Observed split gaskets on equipment throughout facility. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker reside on several containers.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue collecting behind dish machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a small amount of build up on two drink dispensers today- started to soak during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salad in the make table that was made 15 minutes prior cooling in a deep portion and tightly covered inside of a plastic container. Use other methods such as: shallow portion, metal pan, uncover, use freezer, and/or pre-chill ingredients.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bucket stored in the handsink today. Removed to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black debris inside of the ice bin today. Emptied, washed, rinsed, and sanitized by PIC during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp not date marked today- discarded by PIC. Observed boiled eggs, cut lettuce, slaw, and cut tomatoes-all back dated to correct. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta, egg salad, and chicken stock that was made on 1/16, which is one day past 7 days- discarded by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.| Observed straws stored in a soiled cup today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside cold glass storage case, beer case, bar handsink, drink dispenser holder, and reach in freezer. Clean sides of cooking equipment and behind the ice machine.

2-101.11 PIC shall be present during all hours of operation.-PFObserved no certified PIC onsite today.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PFObserved employees who did not know the big five illnesses today and could not find a list to reference for reporting. Employee health policy given today and staff signed to correct.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved disposable cups in front of handsink today and sanitizer bucket in the handsink. All removed today so it was accessable for staff to use.5-202.12 Provide at least 100F water at handsinks.-Pf Observed no hot water in the women's restroom today. Turned back on during inspection to correct.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved sanitizer in the bottle at <50ppm. Maintain at 50-100ppm.

7-201.11 Store toxic materials to avoid contamination. -P.Observed degreasor stored over deli wraps today. Moved to correct.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex not labeled today- relabeled to correct.

Observed a.disposable cup stored in the seasoning container today- only use once and then discard or use a scoop with a handle so the handle can be stored out of the product.3-304.12

Clean dishwasher floor drain.4-602.13

Shield lights in the kitchen where the shield is missing or provide sleeves with endcaps for the lights. None on the one light today.6-202.11

Observed molded pita bread today in the kitchen- discarded during inspection.Remove old products so they do not contaminate other foods.3-101.11

Observed dishes with old stickers still on them and they were stored as clean. These cannot be sanitized properly if they are not completly cleaned first. Corrected through instruction.4-702.11

Store cold foods at 45-41F or less. Observed lettuce on the make table stored at >45F today- sent to WIC to quickly chill down. Do not stack product so high as it will not hold temp.3-501.16

Observed leftover hotdogs not date marked today. PIC stated they were made on Sunday- back dated today to correct.Date all TCS food once it has been opened/made.3-501.17

Observed Sirloin steak being offered undercooked. Eggs and burgers may be offered undercooked on the new menu as well. No consumer advisory is in place currently for the sirloin and there is no proof of this product being whole muscle intact beef. A written example left wtih PIC today for the correct consumer advisory that would be needed on the menus. PIC will email proposed new menu to EHS for approval. Corrected by instruction.3-603.11

...Observed coffee filters stored below the tea sink. Single use articles, food, food contact surfaces, and clean linen shall not be stored under sewer pipes. Observed items stored next to handsink at the bar today. Do not store items where they are exposed to splash contamination- items moved about 18" away from sink today to correct.4-903.11

Clean small cooler used to store non-consumable ice- buildup present in them today. Clean the RI freezer.4-602.13

Shield light in kitchen where light shield is missing.6-202.11

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

6-301.12 Hand Drying ProvisionObserved no papertowels at the kitchen handsink today. Keep papertowels supplied at handsinks at all times to encourage handwashing. refilled during inspection.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionOnce a TCS food has been opened/made, only hold it for 7 days if its maintaining 41F or below. Observed deli ham that had been opened for >7 days. discarded during inspection.

7-201.11 Separation-StorageKeep chemicals separated from food, food contact surfaces, clean linen, or togo material. Observed furniture polish stored next to oyster crackers in the cabinet. Furniture polish moved during inspection.

2-402.11 Effectiveness-Hair RestraintsObserved food service employees with no hair restraints on today. Must provide hairnet, hat, or visor for food service employees.

. | 4-602.13 Nonfood Contact SurfacesClean inside of the beer coolers/glass coolers at the bar. Clean inside of RI cooler in the back. Clean out 3 comp. sink.