HILTON GARDEN INN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Establishment using drink station handsink as dump sink only. Due to there being a handsink adjacent from drink station, EHS recommends placing label on sink stating “Dump Sink Only”. *CDI - PIC labeled handsink as dump sink only as efficient number of handsink are accessible and supplied in accordance with establishment processes.

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 - Yogurt in Breakfast Buffet/Grab N Go area not listed on TOHC Time Log. However, item is listed on TPHC procedures. *CDI - PIC added item to time log with start time for when TCS food item was removed from temperature controlled environment.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Drain stopper in 3 compartment sink in disrepair in need of repairs of replacement. *Observed - Left Door Gasket for Flip Top Lowboy tearing in need of replacement.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- *Observed - Max/Min Dish Thermometer in disrepair due to dead battery. *CDI - PIC located and replaced batteries for Mx/Min thermometer.

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 - Sliced Tomatoes, Shredded Lettuce and Cooked Asparagus prepped yesterday without date marking. *CDI - PIC had employee date mark items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Cut Cantaloupe date marked 05/07-05/13 in WIC placing item outside of 7 Day date mark parameters. *CDI - PIC voluntarily discarded 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 (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 - Scrambled eggs held on TPHC without being listed on TPHC procedures. *CDI - PIC added item to TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.-Pf- *Observed - No asterisk next to footnote. Provide asterisk.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of sanitizer without label to properly identify substance within. *CDI - PIC had employee label item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard Box of Limes stored directly on the floor in WIC. *CDI - PIC had employee remove item from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth laid across rim of trash can.

4-501.11 Maintain equipment in good repair. *Observed - Gasket to left flip top lowboy door tearing in need of replacement.

*REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - Employee toilet with leak in need of repair.

6-303.11 Provide required lighting intensity. *Observed - Low light intensity in WIC. Improve lighting for better visibility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Coffee Pot on counter in front of coffee station Handsink and Rolling Trashcan in front of coffee station handsink. *CDI - PIC moved both objects from in front of of handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed stack of plastic containers in back storage room stored clean with debris build up and one metal container stored clean on clean dish rack. *CDI - PIC placed items into dish area to be washed rinsed and sanitized. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test strips available for 3 compartment sink sanitizer during time of inspection. A verification visit will be conducted within 10 days to ensure establishment is in possession of proper test strips.

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 - Multiple Metal containers stored clean with purchase sticker still on items. *CDI - PIC placed items into dish area to remove stickers and then washed, rinsed and sanitized.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at employee restroom. Repair.

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 - Mop Sink Baseboards in need of re-caulking.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- *Observed - Salmon asterisk on menu. PIC states they do not serve Salmon undercooked. EHS informed PIC to either remove the asterisk on the menu or provide parasite destruction letter.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chicken stored directly above Raw Salmon in flip top unit lowboy. *CDI - Raw Chicken and Raw Salmon switched spots in unit to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Food held using TPHC without time labeled on time log to indicate when food was placed on TPHC. *CDI - PIC labeled time log to correctly indicate start and end time for foods held using TPHC.

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 - Raw Salmon thawing under refrigeration without being removed from reduced oxygen packaged environment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth not in use on cutting board on top of flip top unit prep surface. *CDI - PIC removed wiping cloth.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on top of high temp dish machine and inside lowboy gaskets. Increased cleaning frequency is advised. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed handwash sink by cook line with a missing piece of pipe causing a moderate leak underneath handwash sink. PIC stated maintenance request has been placed prior to inspection and part has been ordered. All other handwash sinks work without any leaks.

6-303.11 Provide required lighting intensity. Observed missing lightbulbs in dishwashing area. PIC stated that maintenance was requested prior to inspection and will be repaired today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed whole milk and reduced fat milk above 41F in RIC (see temp chart). PIC stated that RIC is opened and closed often due to bread and other pastries stored in RIC. Milk in the RIC is used for TPHC in buffet area. EHS pointed out to PIC that top shelving was slightly crowded potentially blocking proper airflow throughout RIC, where milk was stored on bottom shelf. CDI-PIC rearranged RIC and put milk on the top shelf and milk returned back to 41F and below. Repeat. 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 .

3-501.13 (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 that had been thawed and had not had their ROP opened in lowboy section of prep unit. PIC cut openings into packaging.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead crawling pest in dry storage area. PIC discarded pest.

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 moderate rusting of shelving grates in WIC directly underneath WIC fan unit. EHS spoke with PIC about replacing shelving or using metallic paint to cover rust.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC start to use handwashing sink to dump milk. -CDI- EHS intervened and educated PIC on proper use of handwashing sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handwashing sink. -CDI- PIC removed. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed diced tomatoes, and sausage links in prep unit above 41F. Observed 2% milk and skim milk in RIC above 41F. Observed deli ham and roast beef in WIC above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 Canadian ham in prep unit, half and half in RIC and shredded mozzarella cheese in WIC with no date marks. -CDI- PIC voluntarily discarded. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available. **10 DAY VERIFICATION REQUIRED** -0.5-

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on waste bin in female employee restroom. -0-

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 American cheese and one bag of shredded cheddar/jack mix opened yesterday without a date label. CDI-PIC added date labels. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed self-dispensing cereal containers listing common food name without label containing ingredients or major allergens on dispenser. VR with 10 days for cereal ingredients and allergen labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of French fries stored on the floor of the WIF. PIC moved box to WIF shelf.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on trash cans in female restroom.

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 food debris on pans stored as clean. CDI - PIC moved pans to the dish machine to be washed again.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed cereal in cereal self serve dispenser with no labels. EHS 10 day VR is required.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on prep table with foods being prepped.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chub open salami, Italian meat, and mozzarella cheese with no date mark in WIC. CDI PIC date marked deli meat and mozz cheese.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed eggs on menu cook to order not asterisked. PIC stated that starting 1-16-23 they will not have written menus. The will be posting menu on chalkboard and asterisking and posting consumer advisory statement on board. CDI PIC Pulled out old menu with asterisk on items offered undeercookeed. REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon in labeled ROP package not slit. CDI PIC voluntarily discarded salmon.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler under prep top. REPEAT

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 microwave with grease buildup and debris. Observed several gaskets on reach in coolers with build up.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer with food residue on the probe. EHS discussed with PIC on cleaning frequency. CDI: probe cleaned -1.5-

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 fresh mozzarella and garlic in oil dated past 7 days in the walk-in cooler. CDI: voluntarily discarded. -1.5-

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 chicken on dinner menu asterisked, indicating it is served raw/undercooked. Observed kids plate on the breakfast menu with an asterisk, indicating eggs are served raw/undercooked. VR within 10 days. -0.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Brasso chemical cleaner stored with beverages at the bar counter. CDI: PIC removed. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 a pan of sliced tomatoes prepped this morning, tightly wrapped. CDI: pan vented to allow quicker cooling. -0-

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 working squeeze bottle of butter with no label. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in. Recommend to replace. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer or stickers. VR within 10 days. -0.5-

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 a couple ceiling tiles in the kitchen that are absorbent. Per PIC, non-absorbent tiles are on back order and will arrive soon. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomatoes, sausage beacon, spinach, cold holding at temperatures above 41F. CDI, PIC voluntarily discarded. REPEAT Unit temperature was 38F

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 on date marking please visit: http://meck.co/FoodSafety . Observed cheese, cantaloupe in RI and WI without dates. CDI. PIC date marked. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs one.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility during inspection. CDI. PIC ordered some.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues., Observed build up in the micro wave. Needs to be cleaned.

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed a lack of knowledge on food code and safety rules. Due to the high amounts of risk factors and equipment issues, PIC is not a trained food safety manager.

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 tomatoes over RTE washed produce. CDI-PIC put unwashed on the bottom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observd bacon in the hotwell at 102F. PIC said after the breakfast bar they serve to employees and they discard. They do not safe any of the hot items. CDI-EHS explained due to the items holding (sausage, potatoes, bacon) it may be easier for TPHC. EHS gave TPHC paper work. EHS will come back to verify TPHC log, PIC said they will make one and start using it. VR REQUIRED 2/28/2022

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food double stacked in the prep unit above 41F. CDI-PIC voluntarily discarded, EHS observed the cooler is holding temp but due to double stacking it's causing temp issues. PIC will be ordering bars for in between trays so they won't have to double stack. Until then they will place them on the bottom.

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 on date marking please visit: http://meck.co/FoodSafety. Observed milk, a bag of lettuce, no DM. Sausages had no pull/thaw date. CDI-PIC DM correctly and EHS explained pull thaw date.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed 7 items on the menu that are not served undercooked with an asterisk. PIC said they did this because they said these items are hard to get and may indicate the shortage. EHS explained the asterisk is only to be used for undercooked items. They have a separate dinner menu that is in the process of coming out, PIC showed EHS and there was an issue with the bbq chicken salad (has hardboiled egg, not raw) They are going to contact corporate and have them fix. VR REQUIRED 2/28/2022

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed quat sanitizer coming out of the sink at 135F, the cold water does not work with this. This is a room temp quat (65-75F). PIC will allow the temp to decrease until they use. VR REQUIRED 2/28/2022 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P The sanitizer at the 3-comp is reading 500PPM. PIC will dilute when using. CDI-PIC diluted to 400PPM

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelves throughout WIC. They need bars at the prep unit to allow cold air to flow under food. The oven hood system is covered with cardboard-PIC said they do this because lots of cold air comes out and it makes it impossible to cook-Needs to be repaired to allow oven hood to vent properly. WIF is missing the electrical cover panel. Sanitizer is hooked up to the hot water section of the sink.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. CDI-PIC explained this is a new requirement and sent over information. EHS will check on VR visit.

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 the mop sink grout and tiles cracked.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP was missing non-typhoidal salmonella. CDI - EHS sent new EHP documents to PIC and reviewed new information added with the adoption of the 2017 Food code.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have a vomiting and diarrheal event cleaning procedures. CDI - Facility was informed of the requirement with the adoption of the 2017 Food Code. EHS sent PIC state created procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue and debris on utensils stored as clean. CDI - Facility manager stated most of the utensils have not been in use and facility has been using single service items. PIC is working through utensils and cleaning all of them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs at 47 F and shredded cheese at 44 F in open flip top cooler. CDI - Food was moved to WIC to cool.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on side of hot box. CDI - PIC removed jacket.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over potatoes in prep unit . CDI reordered stroage.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed automatic paper towel machines out of batteries at two of the facilities handwashes so paper towels were not accessible. 10 day verification required.

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

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed not consumer advisory or reminder on new written menu for undercooked eggs. 10 day verification required.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of salsa opened with no date labels . CDI discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed marina held greater than 7 days . CDI discarded.

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 tiles at can wash pulling away from wall .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns at 106 degrees . CDI placed on time since only 1 hour left in service.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, diced ham, chicken, and sausages cold holding above 41F (see temp chart). Ambient temperature of the unit was 44F. CDI PIC called for unit to be serviced and voluntarily discarded TCS food items above 41F. 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 container of coleslaw, hummus, and diced ham not labeled in the walk in cooler. Observed container of soup (3/29) and pasta (3/30) held past 7 days. CDI PIC voluntarily discarded all TCS food items not labeled properly or held past 7 days. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a covered container of sausage cooling in the walk in cooler. CDI PIC uncovered container to allow proper cooling.

4-501.11 Maintain equipment in good repair. Observed flip top/reach in unit with ambient temp of 44F and cold holding TCS foods above 41F. PIC stated that a service call will be made today and will discontinue use until unit is fixed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top unit with deep cuts and stains. Ensure to resurface or replace.

6-303.11 Intensity-Lighting - C Observed 2 bulbs not functioning above ovens and lights not working in the walk in cooler and walk in freezer. PIC is currently using lanterns throughout walk in units and stated that maintenance is coming today to fix it.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling container with water in handsink. Ensure handsinks are only for handwashing. CDI employee was redirected to get water at prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, sausage links, and cut melons cold holding above 41F (see temp chart). Employee stated sausage links and cut melons were on prep table approximately 30 min before the inspection. CDI PIC voluntarily discarded cut tomatoes and placed sausage links and cut melons in the walk in freezer to cool down rapidly. Repeat violation. Points were not escalated due to previous unit(flip top) that was not functioning properly and has been fixed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened butter (pasteurized cream as the first ingredient), sliced ham, and thawed pulled pork without a date label. Ensure to label pull dates from freezer when thawing. CDI PIC voluntarily discarded butter, sliced ham, and labeled pulled pork. 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 container of salsa held past 7 days (dated 12/19). CDI PIC voluntarily discarded salsa. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentration between uses. Observed QUAT sanitizer bucket at 50 ppm.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Bowl of oats in self-servce area unprotected. Protect food from physical contaminants. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw hamburger stored over RTE deli meat in WIC. CDI- Storage order reversed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One small plate soiled with foods debris. CDI- Taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods items in flip top cooler holding above 45F (see chart). PIC suspected it was because air conditioning repair was being done in building and thus affecting temp. CDI- Foods discarded. Unit will be looked at and repaired if nessecary. Do not use unit until assured it is holding proper. REPEAT- Points not escalated because facility has addressed other cold-holding issues of last inspection. VR

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice and pasta with expired date marking past 7 day window. CDI- Discarded.

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 No written procedures observed for TPHC foods on self-serve line. VR.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Facility has undergone menu change and is missing disclosure for hamburger and steak. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed a bowl of salad in WIC cooling in tight-wrap. CDI- Brought to freezer to cool. Use proper cooling methods when cooling cooked or prepped foods.

3-501.13 Use approved thawing methods. Vaccum packaged salmon was thawing in package. Packaging states to remove salmon from package. Follow thawing instructions. CDI- Salmon discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Oatmeal recorded below 135F (see chart). CDI- Discarded.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Two open milk cartons not dated. CDI- Dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility did not have any written procedures for food held on TPHC at breakfast area (cut melons, yogurt, etc). CDI - Provided.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Facility had a copy of employee health policy but PIC was not able to verbally communicate symptoms and illnesses. CDI- Explained policy and importance of knowing/understanding policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple food items holding above 45F (see chary). Melons and yogurt was sittting in shallow ice baths and not touching. Reccomend holding melons and breakfast under TPHC for morning breakfast. CDI- Tomatos were discarded and eggs were cooled down. Melons and yogurt were converted to TPHC and will be discarded at the end of 4 hours.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed a personal purse sitting at sink. Store personal items in designated areas.

6-301.14 Post a handwash sign at each handsink. No handwash sign at handsinks in bathrooms. CDI- Sign provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp and beef stored over RTE italian sausages in WIF. CDI- Storage order re-arranged. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled cooking pans. CDI- Taken to dishwasher.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Commited meat offered undercooked on kid's menu. Remove asterik. VR.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Facility has new menus that will be soon rolling out. Each menu has multiple food sections such appetizers, sides, dessert, kids, soups/salads, etc. Each section is labeled with an "*". As well as each section, multiple foods are labeled with asterik such as wings, smothered chicken, hamburger, grilled salmon, a kid's cheeseburger, cod sandwhich, etc. Correspondance on bottom of menu indicates reminder portion of consumer advisory as well as allergen information. However, there is no discloure located on menu for offering food items undercooked. Furthermore, asterik under kid's cheeseburger must be removed (see #16). VR.

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

4-501.15 Operate a warewashing machine in accordance with data plate. Machine is reaching final rinse temp. via test strips and water proof thermometer but external thermometer on unit is not reading. Fix thermometer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken was stored avove smoked ham and pre-cooked steak strips in WIF. CDI- Storage order reversed. Always store raw chicken on bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal containers minorly soiled with food debris. CDI- Containers taken back to dishwasher. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some minor black build-up in ice machine. Clean unit. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer soultion in 3 compartment sink was recorded at 0ppm. CDI- Sink drained and re-filled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut cantelope, sausage, eggs, butter and cream cheese all recorded above 45F. CDI- Cantelope and eggs brought top WIC to cool down and sausage discarded. Assure cut cantelope is completley submerged in ice bath. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Tomato basil soup had a discard date of 1/25. CDI- Product discarded. 3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Chicken noodle soup and cooked veggies did not have a date mark. CDI- Date provided.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Tub of sugar and metal container of powdered sugar not labeled.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sanitizer bucket had a low Quat concentraton.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Minot black build-up in ice machine. Clean ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All foods in WIC was holding below 45F (see chart). External thermomer of unit read 60F. Engineer took ambient air temp. of WIC and recorded 50F. All TCS products were voluntarily discarded which includes cheese, eggs, half/half, yogurt, raw chicken, lettuce, cream cheese, butter, raw bacon, and sliced tomatos. PIC called maintenance and will have WIC addressed as soon as possible. Facility will not hold TCS foods in unit until unit is fixed. Product dispostion formed completed. VR. REPEAT.

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

4-501.11 Maintain equipment in good repair. WIC was not properly functioning. Dishwasher was not properly functioning. Facility was utilzing 3 compartment sink while awaiting a part for dish machine. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scarred cutting boards.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a tray of clean spoons that employee was in the proccess of polishing sitting in handwash sink and blocking access. CDI- PIC moved utensils. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handwash sink in kitchen near grill and at bar. CDI- Paper towels were provided. REPEAT. 6-301.14 Post a handwash sign at each handsink. No handwash sign at sink near soda machines.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed dish machine did not properly sanitize at first run cycle. Machine ran at least 5 cycles before strip turned black. Temperature reading showed machine was hitting 180F. CDI- After multiple cycles, strip turned black. Reccomened maintenance look at machine to assure it is properly sanitzing at first cycle.

by 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Breakfast potatos at hot holding unit recorded below 135F (see chart). CDI- Voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cantelope, cut honeydews, single service butters and cream cheese, whipped cream, and diced ham in flip top unit all higher than 45F (see chart). CDI- Cut melons were stacked too high in the bowl sitting on ice. Either submerge bowl completley in ice, do not stack too high or convert to TPHC. Melons were voluntarily discarded. Butters and cream cheese were all discarded. Reccomend placing in bowl in ice or in an ice bath. Diced ham brought back to WIC to cool down. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil unlabeled. Label oil.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a utensil in handwash sink and a bus of clean dishes blocking handwash sink near dishwasher. Maintain access to all handwash sinks. CDI- Utensil and bus moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink at bar. CDI- Paper towels provided.

4-702.11 Utensils and food-contact surfaces of eqiupment shall be sanitized after use before cleaning -P Observed dishwasher not properly sanitizing as black test strips were not turning black. CDI-Repair-man was on site and fixed machine during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed little containers of half and half sitting in a pan of ice that was melted. Half and half was recorded at a temperature of 53F. CDI- Product voluntarily discarded. Keep ice filled to maintain temperature. No points deducted.

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 pasta, hard boiled eggs, sliced turkey, and cut lettuce in reach in fridge with no date mark label. CDI- PIC dated items he knew the date of and discarded the ones he was unsure of. 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 Observed pans of cut melons with tomorrow's date. PIC stated melons are dated with tomorrow's date indicating that it when they will be used. Explained to PIC all products must be labeled the date of prep. Also oberved a ham in fridge with a 10 day time window. PIC was unaware of date ham was opened. CDI- Dates were changed and ham was voluntarily discarded.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed many dry wiping cloths soiled with visable debris. No points deducted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry food-debris build-up in microwave and the bottom of hot holding unit. No points deducted.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwash sinks in kitchen. No points deducted.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed metal pans, a scoop and 2 spatulas with food debris on them stored as clean. CDI - items were taken back to be rewashed. Observed food debris on the slicer and in the microwave. Observed black build up on the shield in the ice machine. CDI - shield was removed to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed opened packages of ham, spinach and salad without dates. Observed cooked sausage without a date and 2 containers of cooked pasta without dates. CDI - sausage was dated, all other items were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a small amount of moisture between a couple pans. Allow pans to dry longer before stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean utensils stored in the splash zone of the handsink by the entrance to the kitchen. CDI - utensils were moved out of the splash zone.

General Comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the back flow on the can wash. Repair leak.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. PIC was unable to provide documentation or demonstrate other knowledge regarding the 5 reportable illnesses, symptoms, return to work protocol, exclusions and restrictures policy and exposures. VR- a paper copy was provided. Staff must be trained on an approved employee health policy within 10 days.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed one pan of raw pork stored on top of a sealed package of deli ham. CDI by moving to the correct location.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up inside the ice machine. Observed metal pans stored as clean with food debris. VR- must be cleaned within 10 days. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in all buckets measuring 0ppm. CDI by refilling at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items incorrectly stored on top of the flip top cooler above 45F, including but not limited to: sausage 53F, ham 49F and diced tomatoes at 47F. CDI- All were removed from the top storage and placed into proper cooler storage to cool down to 45F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed soapy water stored in a sanitizer bucket. CDI by discarding.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed self closing lid not fitting correctly on the self service oatmeal. Advised the facility to maintain the area manned to monitor, provide a proper fitting self closing lid or place under a sneeze shield. Temporarily used a regular lid to cover until a properly fitting self closing lid can be obtained.

Store covered employee beverages in a way that does not threaten to contaminate equipment or utensils FCS. Observed coffee cup stored on top of flip top unit. CDI - RELOCATED

Only use hansinks for handwashing. Observed handsink with equipment stored inside, next to drink station. CDI - ITEMS REMOVED

GENERAL COMMENTKeep FCS cleaned. Observed one soda nozzle w/ mildew. CDI-BY CLEANING

GENERAL COMMENTLabel ingredients and place label on bowl of granola.

Observed food debris in walk-in cooler on shelving racks and on multiple refrigeration gaskets. CLEAN

.Observed soiled floors in hard-to-reach areas, under & behind equipment. CLEAN

6-301.14 Handwashing SignageGENERAL COMMENTOBSERVED HANDSINK AT BAR WITH NO HANDWASH SIGNAGE. CDI BY PROVIDING MANAGER WITH HANDWASH STICKER

3-305.11 Food Storage-Preventing Contamination from the PremisesDo not store food on floor.OBSERVED SEVERAL BOXES OF FOOD ON FLOOR OF WALK-IN COOLER. CDI BY STAFF ELEVATING FOOD FROM FLOOR.

2-402.11 Effectiveness-Hair RestraintsGENERAL COMMENT(A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing4-904.11 Kitchenware and Tableware-Preventing ContaminationGENERAL COMMENTOBSERVED ABSORBENT CARDBOARD LINING SHELVING RACK IN BACK KITCHEN AREA. ONLY USE NON-ABSORBENT MATERIAL TO LINE SHELVES.GENERAL COMMENTPLATES FOR CUSTOMER SELF SERVICE NEED TO BE STORED INVERTED TO PREVENT SPRAY CONTAMINATION.

4-302.14 Sanitizing Solutions, Testing DevicesGENERAL COMMENTFACILITY USES ECOLAB QUAY 146 WHICH IS STATED TO WORK AT 150PPM. FACILITY USES QUICK READ TEST STRIPS THAT ONLY READ 100PPM AND 200PPM (NO 150PPM MARKING).OBTAIN TEST STRIPS THAT READ 150PPM TO ENSURE SANITIZING CONCENTRATION IS IN COMPLIANCE WITH MANUFACTURERS LABEL.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED SOME FOOD CRUMBS AND RESIDUE COLLECTING ON REFRIGERATION GASKETS AND ON EXTERIORS OF KITCHEN EQUIPMENT. OBSERVED FOOD DEBRIS ON SHELF CONTAINING MICROWAVE OVEN AS WELL AS THE INTERIOR OF THE MICROWAVE. CLEAN ALL ITEMS

6-501.12 Cleaning, Frequency and RestrictionsBETTER CLEANING NEEDED TO FLOORS; UNDER AND BEHIND KITCHEN EQUIPMENT; IN HARD-TO-REACH AREAS.

6-305.11 Designation-Dressing Areas and Lockers6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking6-501.110 Using Dressing Rooms and LockersEMPLOYEES MUST HAVE DESIGNATED AREA FOR STORING PERSONAL BELONGINGS THAT IS AWAY FROM ALL EQUIPMENT AND KITCHEN RELATED ITEMS.OBSERVED EMPLOYEE BAG AND HEADPHONES STORED ON AND AMONGST KITCHEN EQUIPMENT.