RITZ-CARLTON MAIN FLOOR BAR AND KITCHEN, THE

2-401.11 (A) Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee’s cup of coffee stored at the cook line shelving unit above resale foods. CDI - PIC discarded beverage. -0-

5-202.12 Provide at least 100 F water at handsinks. Observed no hot water at the handsink adjacent to the 3-compartment sink. Hand sink on the other side of the wall observed to be providing adequate hot water at 100 F. Provide. -0- Long term compliance visit will be made to ensure repairs to dish machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw salmon stored over fully cooked shrimp in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed the following TCS foods which were recently filled at the line cold holding > 41 F: Diced tomatoes, salmon, hard boiled eggs and diced ham. CDI - Foods were transferred to the nearby walk-in cooler to cool down to < 41 F. -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed the following TCS foods being held for resale in the facility past their use by dates: Garlic in oil (1/24-1/30), plum tomatoes (1/26-2/1), cut fruit and sliced ham (1/28-2/3). CDI - PIC instructed food handler to voluntarily discard expired foods. Observed edamame, opened containers of half & half and milk without date labels. Discussion with employee revealed these were first used on 1/31, 2/2 and 2/3. CDI - EHS aplowed items to be date labeled. -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.

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 tuna thawing improperly in oxygen packaged bag. CDI - PIC removed fish from the ROP environment. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with a concentration of 0 PPM quat. CDI - PIC remade the sanitizer. -0-

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. Observed limescale and food debris build-up on interior surfaces of dish machine. Clean and maintain. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed some metal food containers stored as clean with date labels attached. CDI - Enployee instructed to remove labels and transfer the utensils to the dish area to be washed and sanitized. -0- 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 41 F or less. - P. Observed recently prepared goat cheese, ham and tomatoes cold holding > 41 F. CDI - Foods were transferred to the nearby walk-in cooler to cool down to < 41 F. -1.5- 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed three in use chemical cleaning agents in spray bottles stored on top of the dish machine. CDI - PIC removed chemical spray bottles. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal food containers wet stacked. CDI - Food handler instructed to separate utensils to allow to air dry prior to stacking. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on walk-in cooler and (1) reach in cold holding unit. Technician from the Seals arrived onsite during today’s inspection to replace these gaskets. No points deducted. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at fixture of shared 3-compartment sink. Repair. -0-

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 stagnant water pooling on floor underneath threshold between walk-in cooler and walk-in freezer. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by server prep area. CDI- PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, spinach and feta cheese above 41F, see temperature chart. Items above 41F due to gasket being torn on that one drawer and will not seal. CDI- PIC voluntarily discarded all foods affected and made note to not utilize that drawer until gasket has been repaired. Ambient temperature of unit and other foods in other areas in unit 41F and below. -improvement noted from last inspection- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 lobster salad and caramelized onions with expiration date of 4/26. CDI- PIC voluntarily discarded foods. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls with no handles stored buried in flour. CDI- PIC removed bowls. Ensure to use scoops with handles.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on several reach in cold holding units. Repair. 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 bottom of reach in coolers and gaskets on reach in coolers with food debris and buildup. Clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them on faucet handles before transitioning into food prep. CDI - Employee coached and hands properly washed. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed (1) hand washing sink obstructed by utility cart. CDI - Obstruction removed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw steaks stored over fully cooked chicken and beverages in the reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with a pink and greyish biofilm build up on inner walls (catchplate). Ice machine is shared with Fifth Fork. Per PIC, ice machine is scheduled for cleaning every 3 months. Increase cleaning frequency. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed chicken wings in the walk in cooler at 48 F, cooled from last night. Product did not meet cooling parameters. CDI - PIC voluntarily discarded. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold held above 41 F inside refrigeration units. Refer to temperature observation chart. REHS learned from discussion with PIC that several of these items were cold holding since previous day and some recently placed out for today’s services, according to their date labels. CDI - PIC voluntarily discarded all products from yesterday and remaining items transferred to walk-in cooler/freezer to cool down. -3- 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.

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 chicken wings from the night before not cooling properly as it was covered, temped at 48 F. Refer to #20. Also observed several containers of recently prepared sliced tomatoes cooling inside of cold drawers at cook line. CDI - Items from today left vented and transferred to the walk-in cooler, chicken wings voluntarily discarded. -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-302.15 Wash fruits and vegetables prior to use. Observed food handler beginning the peeling process of whole avocados with their stickers present. CDI - Employee coached and products removed to prep sink for thorough washing. -0-

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. Observed several damaged gaskets at prep unit. Repair. No escalation of points due to different area observed. -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Facility has qt san test kit which expired Nov 2020. No other means to properly test the sanitizer concentration available. -0.5- Verification 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 food stored with and above resale foods in the reach-in unit. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta from the night before at 60F. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed heavy cream not dated marked once opened. CDI - open yesterday, PIC properly date marked Improvement in date marking. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer label on the detergent bucket and detergent on the sanitizer bucket. CDI - PIC relabeled correctly.

3-502.11 Obtain a variance for specialized processes.-Pf Observed prepped in house cooked beef short ribs that are reduced oxygen packaged in the establishment, found in the walk in freezer. CDI - education provided to the PIC regarding prior approval if they would like to continue this process. Provided options within the parameters of the FDA Food code. PIC stated they will no longer do this. Voluntarily discarded two packages of the cooked short ribs. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta from the night before not cooling properly as it was covered, temped at 60F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food containers wet stacked. Allow to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed ice build on the prep top cooler. Clean the ice and repair.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced turkey container with two dates, one labeled turkey and the other labeled salmon. CDI - PIC removed the old label. Improvement with overall date marking. Will keep at half demerits. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed refrigeration units at the prep line are all not functioning. PIC stated they are waiting on the parts. One part of the unit was unplugged last night and has been plugged back in since then. The temps for the units are between 48-54F. Maintenance has been called to repair. And they are also waiting on parts for one side of the unit that has an estimated time of arrival in about a week. Facility is obtaining a prep top cooler as temporary fix until the entire prep line is repaired or replaced. Provide the option of utilizing TPHC. Verification visit required in 10 days to see status of the repairs.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers prepping food without an effective hair restraint. CDI - PIC provided.

4-501.11 Maintain equipment in good repair. Observed entire prep cooler not functioning, was unplugged and only reach 48F during the inspection. PIC stated that they have not used the unit. Observed salad prep unit “line” cooler leaking in interior. PIC stated that both these units are being repaired and they are awaiting for the parts, which are about a week out.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pasta with meat sauce cooling in the WIC, PIC stated that they started cooling around 10:30AM, temped at 1:02PM at 83F, did not meet cooling parameters. CDI - PIC discarded the pasta. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goulash in the WIC at 47F, prepped the day before. Observed the following in the salad prep cold “line” temping above 41F: cut romaine; cut tomatoes; quinoa; blue cheese; goat cheese. Discussion with the PIC revealed that foods in this unit are not held overnight. Allowed the PIC to remove and place into the WIC to rapidly cool to 41F or below. Unit was reading 36F, further investigation revealed water pooling in the interior of the unit. PIC has called for repair. Verification visit to be conducted within 3 days to ensure compliance. 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 .

3-501.18 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 house made pimento cheese dated 12/20, pasta not dated and unable to determine. CDI - Foods were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 that was prepped this morning cooling covered with plastic. Since cooling times were not met pasta was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed salad prep unit “line” cooler leaking in interior. Call for repair.

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 the following without date marking: short ribs, sliced tomatoes, mozzarella, mango pico. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed ice build on the door to walk in freezer. Clean the ice and repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the Quat test kit water damaged. CDI - PIC obtained a new test kit.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed opened mozzarella without date when opened; sautéed mushrooms without date; and diced ham dated 5/19 (exceeding 7 days); CDI - PIC discarded. -REPEAT- some improvement, half demerits taken.

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 the grass fed burger on the overnight menu with the reminder (*), Observed fried chicken sandwich with a reminder (*). Disclosure is at the bottom of the menu. Add reminder to the burger and remove the asterisk from the chicken sandwich as this can be confusing for the consumer. VR in 10 days to ensure menus have been corrected.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Observed disinfectant used to clean prep tables. Discussion with the PIC on properly sanitizing food prep surfaces and food contact surfaces with a sanitizer at proper strength. Facility has sanitizing buckets with the correct strength.

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 grouper and tuna thawing improperly in oxygen packaged bag. CDI - PIC removed fish from the ROP environment.

4-502.11(B) Provide accurately calibrated thermometers. Pf. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed one of the chefs thermometer when calibrated was reading 20F. Chef had a thick stems thermometer. Provide additional thin probe thermometers. PIC - facility has a thin probe thermometer and is properly calibrated. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with a concentration of 150PPM. CDI - PIC remade the sanitizer.

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 sliced turkey cooling covered with plastic wrap. CDI - PIC vented to allow for rapid cooling. 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 .

3-304.13 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 a towel being used to place eggs on in the cooler drawer. CDI - towel was removed.

4-501.11 Maintain equipment in good repair. Observed gaskets on all of the cooler drawers torn. Replace

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 on the top of the reach in cooler. CDI - removed.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety.Observed cooked pasta and roasted red peppers with dates exceeding 7 days. Observed bucket of opened feta in the walk in cooler without date marking. PIC stated that this was just opened a day ago CDI: Foods were properly date marked. - REPEAT -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: cold holding, date marking, label chemicals, non-continuous cooking. Please see below item numbers for corrective actions. CDI - Provided education. 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.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken in the cooler drawer with grill marks, and could visibly see that the middle of the chicken breast was not fully cooked. Discontinue the practice until a non-continuous cooking application is filled out and submitted to the Health department for approval. Sent application via email to the PIC. CDI - PIC discarded the chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food in the prep top/cooler drawer unit on the left side of the cookline/prep station with an ambient air temp of 52F. Ground beef 50F, tomatoes 49F, romaine lettuce 52F, mix green 55F. CDI - TSC foods were all discarded and PIC contact their maintenance. Compliance visit to ensure unit is maintaining 41F or below. Facility has other refrigeration units to utilize. 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 .

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety.Observed several TCS foods with dates exceeding 7 days in the walk in cooler and cooler drawers: feta, Fettuccine, hard boiled eggs, tuna, cooked shrimp, cooked asparagus,sliced turkey, CDI: Foods were all discarded. - REPEAT -

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed room service breakfast and all day menu missing asterisks. Burger, sunny side egg and salmon. Disclosure is at the bottom of the menu. VR in 10 days to ensure menus have been corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pink liquid in a glass cleaner pray bottle. Observed unlabeled spray bottle with pink liquid. CDI - Glass cleaner bottle was removed and other spray bottle was properly labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test kit to test the sanitizing bucket. CDI - PIC had to obtain the one from the other kitchen. Ensure that this kitchen also has a test kit.

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 gaskets in need of cleaning at the cookline/cooler drawer equipment.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed logs for non continuous cooking could not be located for chicken being reheated in main kitchen. Observed reheating temperatures were properly met but no logs were observed to document reheating temperature. CDI: education provided on what information should be documented for par cooking.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside walk-in cooler a container of Alfredo sauce dated 6/4/22 that had expired past 7 days. CDI: product was discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled wiping cloths stored on prep counter while not in use.

Repeat Violation: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on low boy #5, #3, and low boy below Alto Sham Work order has been placed. Observed heavy ice build-up on door of walk-in freezer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build-up on fan covers inside walk-in cooler.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pans of deli smoked and regular turkey cooling inside the walk-in cooler while tightly covered with plastic and stacked. CDI: plastic removed and allowed product to vent for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed gaskets torn on low boy #5 and oven low boy. Work order has been placed. Observed heavy ice build-up at bottom of reach-in freezer low boy on cook line.

2-201.11(A -C) & (E) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside walk-in cooler ranch dated 12/16 and Alfredo sauce dat3ed 12/22 that had expired past 7 days. CDI: products were discarded. Observed incorrect date placed on two sheet trays of grits inside walk-in cooler. CDI: properly dated.

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 room service breakfast and all day menu missing asterisks and disclosure statements. VR in 10 days to ensure menus have been 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed sheet trays of grits cooling inside the walk-in cooler while tightly covered with plastic. CDI: plastic removed and allowed product to vent for rapid cooling.

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. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility did not have any sanitizeer available for use. CDI: facility brought quat sanitizer from banquet kitchen at proper concentration to use in red bucket. Chemical dishmachine at the bar observed not sanitizing properly. Level observed at 0ppm after running several cycles. Bar glasses will be sanitized in banquet kitchen until dishmachine is repaired. VR by 11/22/19

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside low boy cooler pimento cheese and ranch dressing > 41F (see temp chart). CDI: items removed and placed inside walk-in cooler to rapid cool. Observed inside reach-in cooler chicken salad at 43F. CDI: product moved to walk-in cooler.

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 a container of sweet potatoes dated 11/5 and a container of pimento cheese dated 11/4 that had expired 7 days. CDI: by discarding. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on salsa verde inside walk-in cooler and dates not update on a few items that were removed from the freezer. CDI: directed to discard product that has been kept more than 24 hours.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats near the dump sink in the bar area. REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce stored over washed produce in walk in cooler. CDI- PIC rearranged

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of chicken quesadilla mix labeled 2/21 with a temperature of 48F. CDI- PIC Voluntarily discarded items.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey over raw scallops and other seafood. CDI - PIC moved this item to banquet kitchen walk in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE produce in walk in cooler. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer at correct strength in bar dish machine. CDI - PIC moved glassware to banquet kitchen dish pit for cleaning until dish machine repaired. -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 Observed one container of minestrone date marked 11/14. CDI - PIC voluntarily discarded. Points not escalated today as the condition was much better than the last inspection. -1.5- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked Atlantic salmon, tuna tartar and Eggs Benedict without consumer advisory on menu. VR no later than 11/30/2018 for menu correction. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of oil at cook line without labeling. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the bar near dish machine and in banquet kitchen near dish pit. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal and plastic pans in the banquet kitchen. Observed knives drying on wiping cloth lined container bottom. -1- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor in the banquet kitchen dish pit. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed missing light bulb in reach in at cook line, in the reach in and two lights blown under cook line hood. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handsink covered by soiled dishes waiting to be washed. CDI - PIC moved items during the inspection and washed basin. -1-

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 house made pimento cheese date marked 08/01 and house made preserves and lemon dip date marked 07/29 in walk in cooler. CDI - PIC voluntarily discarded. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed smoked salmon with tight wrapping cooling in walk in cooler and oysters and calamari cooling in low boy with tight lids in plastic containers. CDI - PIC vented lids and placed oysters and calamari in walk in to cool. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread and another box of food stored on floor in baking station. REPEAT -2-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on drying shelf on 2nd floor and stored on shelving on the 1st and 2nd floor. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected coffee filters on top of coffee station in 1st floor hallway. -0-

4-501.11 (A) Maintain equipment in good repair. Observed 1st floor bar dish machine not priming and then primer stuck in the ON position. Points not escalated today as the items listed on previous report have been addressed and this item was broken while the inspection taking place. -0- REPEAT

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed butter hot holding at 126F. CDI - butter was reheated to 218F.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed drain flies in the bar area and in the dish room by the employee lounge. CDI - PIC contacted Ecolab and they are scheduled to come out tomorrow to treat.

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

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

General comment 4-501.11 Maintain equipment in good repair. - Observed several split gaskets on equipment throughout the facility. Replace gaskets.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the small freezer gasket on the cook line and the dry storage shelves on the cook line.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer at the 3 comp. sink- cdi refilled to correct. Observed 0ppm at the bar dishwasher- VR within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken holding at <135F today- cdi product put on time and chef agreed to discarded after the 4th hour.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some items on the line holding at >45F today- cdi lids put on and the foods were falling at the end of the inspection.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed rice that had been made on the 12th which went out yesterday and feta mix made on the 11th that went out two days ago- cdi products discared.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed tuna tartar on one of the two menus not asteriked, nor is the caesar dressing or hollandaise sauce. cdi- chef agreed to go to pastuerized eggs on the sauce and dressing. VR within 10 days on the tuna tartar.

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 handling food with a wrist watch on.

4-501.11 Maintain equipment in good repair. Torn gasket on the lowboy today and on a cold drawer.

Observed employee rinse hands in prep sink after touching raw beef. CDI - through instruction, employee washed hands. 2-301.14 Wash hands after activities that contaminate them. -P 2-301.15 Only wash hands in handwashing sink. -PF

Observed no parasite destruction letter for smoked salmon. CDI - facility agreed to stop sale of product until parasicte distruction or aqual culture letter received. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf **Verification required

Repeat non-compliance: Observed baba ganoush dated 8/7 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 **Improvement from previous insepction

Observed employee food stored over facility food. 3-307.11 Protect food from contamination sources not specifically noted by code.

Observed spoon in tuna with handle in contact with food product. Observed scoop in sugar in contact with food product. 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 trash collecting on right side of compactor on ground. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed floor of freezer collecting residue. 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.

3-201.11 Use food from approved sources only. -P Observed facility obtaining ROP meatballs and octopus from a seperate permitted banquet kitchen. Banquet kitchen does not have approved procedures in order to ROP products. CDI products 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 TCS ready-to-eat products not date marked. 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 chicken cooling improperly in reach-in cooler. Reach-in cooler holding at 45F. CDI potatoes placed in walk-in cooler to rapidly cool.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in freezer.

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 steward handling dirty dishes and then clean dishes with no handwash in between. CDI: Employee corrected, and directed to wash hands between handling dirty and clean dishes.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign on handsink behind bar. CDI: "Wash your hands!" sticker provided during inspection. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser to be empty at handsink behind bar. CDI: Dispenser filled with soap during inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm sanitizer coming out of bar dishwasher. CDI: Dishwasher fixed during inspection. Dishwasher had not been used today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes holding above 45F and fresh tomato sauce holding above 45F. CDI: Items rapidly cooled by ice. Maintenance called to adjust cooler. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach sanitizer labeled as quat sanitizer. CDI: bottle correctly labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer bleaching out test strip. CDI: Bottle of sanitizer made to appropriate concentration.

3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed several spice mixes and a white granular unlabeled. CDI: PIC stated that all were spices. All items labeled accordingly.

4-501.11 Maintain equipment in good repair. Observed WIC gasket and RIF gasket damaged.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site. VERIFICATION REQUIRED

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 bartender cut lemon with bare hands. CDI- instruction provided to PIC

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over diced ready to eat ham and chicken. CDI- removed to bottom of speed rack

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half n half milk at bar cocoa for self service coffee at 50 F and no time documentation. CDI- removed

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple cooked foods like cooked potatos not date marked. CDI- date marked 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 multiple TCS foods like tomato soup date marked 4/26

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple examples of raw fish stored above cooked chicken and other RTE foods. CDI- re-organized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed excessive residue/debris accumulation on soda gun nozzles at bar. CDI- removed to re-clean

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility non-continuous cooking of salmon. CDI- discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp, cooked crab meat, brie cheese and cooked potatos not date marked. CDI- date marked 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 date marked 1-5 and cooked egg yolk puree date marked 12/15. CDI- discarded

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on floor in walk in freezer. CDI- removed from floor3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed baskets of fruit unprotected at front door and samples of foods at cocoa bar unprotected. VR

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service utensils stored handle down at cocoa and main bar.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three plates stored as clean and one soda gun nozzle with food debris. CDI- removed to clean

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, sliced turkey, HB eggs and cooked shrimp not date marked. CDI- date marked 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 cucumbers pickled with heated solution and date marked 9/15 . CDI- discarded

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed containers of raw, washed fruit for guests in front vestiblue unprotected. VR

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thin probe thermometer not accessible for regular use. CDI - PIC changed policy and will keep it available for regular use throughout operasting hours.

4-501.11 Maintain equipment in good repair. Observed a few split gaskets on cold drawers.

^ 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some soiled equipment stored as clean - immersion mixer, cheese grater, mandoline, scoop, can opener blade, pans with tape labels still on them. CDI - all sent to dish pit to be processed. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed bar dish machine not dispensing chemical sanitizer into final rinse. VR - will return to ensure repair. Meanwhile, use server station machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on cut cabbage, brie cheese. CDI - 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. Observed expired food - Alfredo sauce dated 11/28 and gazpacho dated 11/27. CDI - both voluntarily dicarded.

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 correct on menu except missing from the salmon selection listed as an add on under the Caesar salad. Salmon is disclosed as being undercooked elsewhere on menu. CDI - fixed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed a few wet nested pans and bowls.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed uncovered coffee filters in server station.

4-501.11 Maintain equipment in good repair.Observed leaking hand sink in server station.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty standing fan in use in server station. PIC 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. Observedno date marking on many items, such as turkey, mozzarella cheese, cream cheese, brie, ham, sausage. CDI - items 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 isincorrect. -P. Observed expired product - pimento cheese, garlic butter, tomato paste, hummus, aioli. CDI - voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foodswith begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no TPHC forms in use forhollandaise and softened butter. Observed no times marked on butter. CDI - left template with PIC and explained how to fill themout.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosureand reminder.-Pf. Observed salmon and burger without consumer advisory. VR - will return to ensure compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air mustflow around product to remove the heat. -Pf. Observed sliced lettuce and tomato tightly covered for cooling. Product measured50F. CDI - uncovered and vented.

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

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

. 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 recalledproducts. -Pf. Observed dented can stored on shelf with other in-use foods. CDI - removed.

4-501.11 Maintain equipment in good repair. Observed split cooler gasket.

4-301.12 (C). Provide three compartment sink for manually washing, rinsing, and sanitizing utensils and equipment unless alternative manual warewashing equipment is approved for use when there are special cleaning needs or constraints. Observed employee using 1 vat integrated prep table sink in combination with soapy water bucket and sanitizer bucket to wash, rinse, and sanitize utensils used in nearby food preparation. CDI - PIC was told that approved three compartment sink shall be used for processing these utensils.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed facilityengineering department is gradually replacing absorbent ceiling tiles.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. Observed dusty fan covers in walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse stored under sink in room service area.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. A complete consumer advisory shall be provided in written form for all animal foods offered as ready-to-eat if such foods are raw or undercooked. Complete consumer advisory must include a disclosure and a reminder. Observed no disclosure asterisk on menu for burgers or sliders. Verification visit required.

4-302.12 Food Temperature Measuring Devices - PF. A thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. Observed no thin probe thermometer. Verification visit required.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed employee beverage stored with clean utensils. CDI- PIC removed

6-301.12 Hand Drying ProvisionRules require all hand sinks have hand drying provision with hand sink at all times.Observed no hand towels at hand sink in main kitchen. CDI- PIC re-stocked

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display.Observed raw shrimp stored over ready to eat vegetables in walk in cooler.CDI-PIC had re-organized

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils4-601.11. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed multiple metal pans stored tight stacked with excessive sticker residue.CDI- PIC had employee remove to re-clean

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple yesterdays cooked meatballs and other date mark applicable foods out of date or unmarkedincluding but not limited to foi gras and opened brie cheeses.CDI - out of date foods were discarded and unmarked were properly marked

3-306.11 Food Display-Preventing Contamination by Consumers3-306.11 Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Observed open pitchers of water in lounge uncovered and accessible to the public.CDI- removed

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed open employee beverage stored above food in refrigerator. CDI- removed

| 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed all cut melons in CH prep unit at 48 F.CDI- removed to cool

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple opened, cooked, ready to eat TCS foods not date marked properly or exceeding date mark. CDI- voluntarily discarded

3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper written procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed facility using TPHC to protect real dairy butter and cooked tomatoes, fail to provide written procedure or follow labeling or time requirements.Observed tomatoes out of 4 hours, CDI- discarded, instruction provided.