RITZ-CARLTON BANQUET KITCHEN, THE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back hand sink or hand sink beside main door. CDI: Paper towels were placed at sinks. REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked with a rolling cart. CDI: Cart was relocated.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw breaded steak being stored above fully cooked chicken tenders inside walk in cooler. Observed under cooked eggs being stored above avocados in prep unit. CDI: Storage was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine with maximum sanitizing temps of 149F- 156F after running multiple cycles. CDI: Maintenance fixed the booster heater, EHS observed a max temp of 166F via dish plate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese, tomatoes, boiled eggs and ham above 41F on left side of prep top. Items on right side and bottom of unit were at 41F or below. CDI: Above temperature items were voluntarily discarded. Air temperature of unit was 40F. 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 .

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following items past the 7 day date marking requirement: multiple containers of pickled onions (9/4), Alfredo (9/25), parsnip puree (9/17), tortilla soup (10/1), quinoa salad (10/4) and roasted peppers (10/5). CDI: All items were voluntarily discarded. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 Hollandaise being held on TPHC without written procedures. CDI: Written procedures were filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/ 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 hollandaise being held on TPHC without a start/discard time. CDI: Item was voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed various items on banquet menu without a consumer advisory. According to PIC, items can be requested undercooked. VERIFICATION REQUIRED 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 no “items are served raw or undercooked” statement on in service dining menu. VERIFICATION REQUIRED 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 no asterisks beside burgers, smoked salmon, or some items containing eggs on in service menu. Items can be ordered under cooked. VERIFICATION REQUIRED

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still attached.

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 minor food debris in bottom of reach in freezer. Clean as needed.

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 cracked floor tiles in kitchen area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle cell phone then proceed to put on gloves and go back to preparing food items without washing hands. CDI: Food employee removed gloves and washed hands. REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near ice machine without paper towels. CDI: PIC placed paper towels at sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cold smoked salmon being stored over oats inside walk in cooler. Observed raw salmon being stored over cut fruit inside walk in freezer. Items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed 2 containers of gravy with dates 5/16 and 5/17, hot brine pickles 5/9 and 5/20, chicken wings 5/20 and hot brine onions with no date. CDI: All items 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cleaning wipes being stored over food items in cabinet. CDI: Cleaning wipes were relocated.

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 Hashbrowns cooling at a rate of 0.08F/min inside reach in cooler covered with Saran Wrap. CDI: Hashbrowns were moved to walk in cooler and Saran Wrap was removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowls and metal container being stored in container of dry grits.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash hands, turn off water faucet with bare hands and proceed to don gloves for food prep. CDI - Employee coached, re-washed hands & used disposable towels to turn off water supply. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer dispenser at 3-compartment sink pulling sanitizer at 0 ppm quat. Upon further investigation, sanitizer low due to no chemical left in source bucket. CDI - PIC installed bucket with fresh sanitizer chemical and ran sanitizer through dispenser which produced sanitizer solution at 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible food debris on slicer not used today. CDI - Slicer broken down to be w/r/s. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed ground beef with a final cook temperature of 149 F. CDI - Food handler transferred ground beef to stove top and cooked > 160 F. 3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P. Observed partially cooked chicken and salmon in the walk-in cooler. Discussion with PIC revealed these were from yesterday, however, were not properly documented with required information such as initial cooking time and cooling. Foods were also not properly labeled in the walk-in cooler. CDI - EHS and PIC reviewed SOPS and PIC voluntarily discarded proteins. -1.5-

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. Observed no date label for quinoa and cooked shrimp. 0 demerits due to improvment. CDI - PIC voluntarily discarded foods. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket with concentration of 0 ppm. CDI - PIC replaced sanitizer with 200 ppm sanitizer. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/acvents shall be maintained in good repair. Observed a section of the walk-in cooler floor panel buckling and lifting. Observed floor tiles throughout kitchen cracking and with low grout. Repair. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at one hand washing station. CDI - PIC provided soap to station. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine accumulating some pink residue. CDI - PIC turned off ice machine and placed signage stating “do not use, needs cleaning”. -1.5- 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.

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 edamame hummus (containers garlic & oil mixture) exceeding 7 days from when it was first prepared, date label read 7/19. Blue cheese without date marking. CDI - PIC voluntarily discarded. Reviewed date marking disposition procedures (first in, first out). -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at dish pit. Contact PCO for treatment. -0-

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

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 heavy ice accumulating on condenser unit in the walk-in freezer. -0-

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on same shelf and above foods for banquet kitchen. CDI- PIC voluntarily discarded water bottle. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patties stored over RTE soups on shelves in WIC. CDI- PIC changed storage order and put raw beef patties on lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer without label. CDI- PIC labeled bottle.

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 many secondary containers of not easily identifiable dry goods and seasonings with no labels. Label all secondary containers of food that is not easily identifiable.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing foods with watch on wrist. CDI- PIC had employee remove watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket with concentration of 0ppm. CDI- PIC replaced sanitizer with 400ppm sanitizer.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two boxes of clean utensils stored in contact with the floor, observed debris in the bottom of containers holding clean utensils. CDI - PIC placed all boxes in dish area to W/R/S.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/acvents shall be maintained in good repair. Observed a section of the walk-in cooler floor panel buckling and lifting. Observed floor tiles throughout kitchen cracking and with low grout. Repair. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone charger stored with foods for kitchen. CDI- PIC moved phone charger.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks over the warewashing area. CDI - PIC relocated the drinks. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee grab cellphone, place device into back pocket, don gloves and transition into preparing ready-to-eat cut fruits. CDI - Employee coached, fruit voluntarily discarded and hands 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 two hand washing sinks obstructed by utility carts and speed racks. CDI - Obstructions removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available at two hand washing sinks. CDI - Disposable hand towels provided to each station. -1-

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 foods stored on the floor inside of the walk-in freezer and one box of unwashed produce on floor in back hall way. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket at door of walk-in cooler. Replace. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed expired test strips for qt san chemical (exp: Nov 2020). Facility has no other means to test sanitizer solution. -0.5- Verification is required.

5-205.15 Maintain a plumbing system in good repair. Observed wastewater backing up onto the floors under the passthrough dishmachine, unable to properly drain into the sanitary sewage system. Maintenance has been advised and instructed on immediate action; chief engineer arrived onsite for repairs. -0-

5-402.13 Maintain sanitary sewage system according to Law. - P. Observed wastewater backing up onto the floors from floor drain under the passthrough dishmachine. Floor drain unable to properly drain into the sanitary sewage system. Maintenance has been advised and instructed on immediate action; chief engineer arrived onsite for repairs. -1- Staff instructed to discontinue use of banquet kitchen dish machine and will use the main floor heat sanitizing dish machine which was tested at 160 F. Verification visit required to ensure compliance within 3 days.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a section of the walk-in cooler floor panel buckling and lifting. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the walk in cooler at 45F, chef noticed that the condenser was freezing over. PIC stated that this morning at 630AM the unit was at 39F/40F. CDI - Allowed to relocate all TCS foods in another walk in cooler in the hotel (purchasing department has a walk in cooler) since it’s within 4 hours; ambient air temp of this cooler was at 39F. Maintenance/refrigeration arrived during my inspection. Compliance inspection required to ensure walk in cooler is maintaining 41F and below. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed jugs of cleaners stored on the drain board of the 3-compartment sink. CDI - PIC relocated the chemicals.

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 just prepped cut fruits and other TCS foods covered with plastic in the walk in cooler. CDI - PIC vented the prepped foods to cool properly 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 food containers wet stacked. Allow to air dry prior to stacking.

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. Observe floor seal coming up on floors especially at dish area. This has been sighted since 3/10/2022

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed documentation for non-continuous cooking is not updated everyday. Observed chicken and salmon partially cooked dated 3/25, logs did not have these items written down. Verification visit required to ensure logs are filled out accurately when non-continuous cooking is done in the facility. Failure to comply may result in not allowing the facility to continue with non-continuous cooking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a couple back stored under prep tables with other facility supplies.

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 made in house hummus dated 12/16; feta no date; cut tomatoes no date; sliced turkey 12/21; sliced ham 12/18. CDI - PIC voluntarily discarded hummus, turkey and ham. Feta and tomatoes were prepped on 1/1, allowed to properly date mark. 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 .

4-601.11(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 blue date stickers still on “clean” sheet pans. Remove all stickers from equipment prior to washing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a couple back stored under prep tables with other facility supplies.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign at the handsink. CDI - Provided handwash sign.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine accumulating some pink residue. Observed can open accumulating food debris. 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 .

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Observed three sheet pans of partial cooked chicken breast in the walk in cooler (seared on one side and raw on the other), PIC unable to identify when this product was prepped. Explained to the PIC that approved procedures shall be followed and available. CDI - PIC voluntarily discarded the chicken. Non-continuous cooking application and procedures can be found at: https://mecknc.widen.net/s/swwwpsmbsx/non-continuous-cooking-application-english Compliance visit will be conducted to ensure compliance within 10 days.

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. Observe floor seal coming up on floors especially at dish area. Observed low grout areas in kitchen. Observed missing/cracked baseboard tiles by walk-in cooler and walk-in freezer. Baseboard tiles have been replaced in some areas. Facility in the process of working on other areas of repair.

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 personal drink on the middle shelf in the walk in freezer. CDI - PIC removed.

-REPEAT- 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the underside of the slicer blade accumulating dry food debris. CDI - PIC disassembled and took parts of slicer to the warewashing area. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed disinfectant being used for prep tables. Discussion with the PIC on following manufacturers instructions on where to use. Provide a sanitizer. CDI - Faciity has quat, utilize this for food contact surfaces.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop submerged in the ice in the ice machine.

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser not functioning. Repair.

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 plastic bins used to stored clean utensils with food debris. Clean and maintain.

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. Observe floor seal coming up on floors especially at dish area. Observed low grout areas in kitchen. Observed missing/cracked baseboard tiles by walk-in cooler and walk-in freezer. Baseboard tiles have been replaced in some areas. Facility in the process of working on other areas of repair. Points not escalated due to imporovement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot holding cabinet at 121F. CDI - PIC reheated back to 184F. 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 .

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 plastic bins used to stored clean utensils with food debris. Clean and maintain.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.Observed employee drink over the warewashing area. CDI - PIC relocated the drink.

-REPEAT - 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine accumulating some pink residue. Observed can open accumulating food debris. -REPEAT- 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the underside of the slice blade accumulating dry food debris. CDI - PIC disassembled and took parts of slicer to the warewashing area. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

Repeat 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 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 bucket of opened mozzarella not date marked. PIC stated it was opened yesterday CDI- PIC properly date marked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic food containers on dish self wet stacked. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored with clean equipment and utensils. CDI - PIC relocated jacket.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a tube hanging from the ceiling and draining into the handsink. CDI - PIC removed the tube and explained that there is work being done in the ceiling to find a leak. Route tube to a bucket.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine accumulating some pink residue. Observed can open accumulating food debris. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the underside of the slice blade accumulating dry food debris. CDI - PIC disassembled and took parts of slicer to the warewashing area. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

Repeat 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 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 Cesar dressing without a date mark. Observed hummus prepped today without date marking. PIC stated the the product was taken from another container, which did have the date. CDI- dressing and hummus were properly date marking.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed peroxide sanitizer stored next to uncovered spices. CDI - Sanitizer was relocated.

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 plastic food container with white wine unlabaled. CDI - PIC labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic food containers on dish self wet stacked. -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 some general cleaning in dry food container storage on sry food shelving.

5-205.15 Maintain a plumbing system in good repair. Observed the drain plug to the 3-compartment sink is in disrepair, facility is using towels to plug the drain. Obtain a cleanable drain plug or repair the drain.

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 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 Demi sauce dated 5/28/22 that had expired past 7 days and another container of Demi sauce inside the WIC with incorrect date that was made on Saturday. CDI: sauce was 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 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 a pan of risotto inside the walk-in cooler without a date. CDI: risotto was properly dated. Compliance visit will be made in 10 days to check improvement of date marking or implementation of Risk Control Plan.

REPEAT VIOLATION: 3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. Facility is conducting sous vide without an approved variance. CDI: directed to discontinue process and remove/discard food from facility until variance is submitted and approved. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed some ROP cooked sauces and pulled pork inside walk-in cooler and freezer. Facility has not obtained approval from the Health Department for this process. CDI: directed to discontinue process and discard/remove food from facility until HAACP is submitted and approved. Executive chef is currently working on submitting all paperwork for approval.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic food containers on dish self wet stacked.

Repeat Violation: 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some melted and cracked plastic food containers stored on dish shelf.

REPEAT VIOLATION: 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. Thermometers have been ordered and awaiting on arrival.

REPEAT VIOLATION: 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 fan covers inside walk-in cooler with dust buildup. 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. Observe floor seal coming up on floors especially at dish area. Observed low grout areas in kitchen. Observed missing/cracked baseboard tiles by walk-in cooler and walk-in freezer. Baseboard tiles have been replaced in some areas. Facility in the process of working on other areas of repair. Points not escalated due to imporovement.

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 tortilla soup dated 2/28 inside walk-in cooler that expired past 7 days. According to executive chef, product has been removed from the freezer 2 days ago and date was not updated. CDI: soup was 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 a bag of bolognese sauce, pan of potatoes, and a plastic wrap chub of cooked pork loin inside walk-in cooler that was made yesterday without date. CDI: items properly dated; by directive to discard if product was made over 24 hours ago.

REPEAT VIOLATION: 3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. According to executive chef, facility is conducting sous vide without an approved variance. CDI: directed to discontinue process and remove/discard food from facility until variance is submitted and approved. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed some ROP cooked par cooked chicken and pulled pork inside walk-in cooler and freezer. Facility has not obtained approval from the Health Department for this process. CDI: directed to discontinue process and discard/remove food from facility until HAACP is submitted and approved. Executive chef is currently working on submitting all paperwork for approval.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some melted and cracked plastic food containers stored on dish shelf. Observed faucet leaking at handsink next to tilt kettles in kitchen. Executive chef stated that a work order has been placed for repair.

REPEAT VIOLATION: 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. Thermometers have been ordered and awaiting on arrival.

REPEAT VIOLATION: 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 fan covers inside walk-in cooler with dust buildup. 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. Observe floor seal coming up on floors especially at dish area. Observed low grout areas in kitchen. Observed missing/cracked baseboard tiles by walk-in cooler and walk-in freezer. Baseboard tiles have been replaced in some areas. Facility in the process of working on other areas of repair.

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 PIC with updated Employee Health acknowledgment form to properly inform employees.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a knife stored in one of the handsinks in the kitchen. CDI: knife removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from one of the handsinks in the kitchen. CDI: paper towels were provided.

REPEAT VIOLATION: 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed par cooked chicken on sheet pans inside walk-in cooler in banquet kitchen and main floor kitchen. Observed no approved procedures in place. CDI - reviewed and e-mailed updated NCC paperwork to complete. Directed PIC to discontinue process and fully cook chicken until paperwork is completed and approved by EHS. Compliance visit is needed in 10 days to ensure paperwork has been completed.

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 ROP soup and sauces dated 12/20 and pulled pork dated 3/3 that expired past 7 days. CDI: products were discarded due to process not being approved and out of date. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a rolling rack with sheet trays of baked potatoes, white rice, quinoa, farro, and beets inside walk-in cooler that was made yesterday without date. CDI: items properly dated; by directive to discard if product was made over 24 hours ago.

REPEAT VIOLATION: 3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. According to executive chef, facility is conducting sous vide without an approved variance. CDI: directed to discontinue process and remove/discard food from facility until variance is submitted and approved. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed ROP cooked meats, soups, sauces in facility including Alfredo sauce, tomato soup, crab cakes, pulled pork, etc. inside walk-in cooler and freezer. Facility has not obtained approval from the Health Department for this process. CDI: directed to discontinue process and discard/remove food from facility until HAACP is submitted and approved.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed sous vide and ROP of cooked meats being conducted without a proper variance approval. CDI: reviewed and e-mailed PIC all needed paperwork that needs to be completed.

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.

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 fan covers inside walk-in cooler with dust buildup. 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. Observe paint peeling on floors especially at dish area. Observed low grout areas in kitchen. Observed missing/cracked baseboard tiles by walk-in cooler and walk-in freezer.

General Comment: 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Through questioning of PIC, it was found that facility is par cooking chicken, beef, and fish. Observed no approved procedures in place. CDI - reviewed and e-mailed NCC paperwork to complete. Directed to discontinue process until paperwork is completed and approved by EHS.

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 pans of pasta and pork shoulder inside walk-in cooler that was made yesterday without date. CDI: by directive to discard if product was made over 24 hours ago.

General Comment: 3-502.11 Obtain a Variance for specialized processes.-Pf. According to executive chef, facility is conducting sous vide without an approved variance. CDI: directed to discontinue process and remove food from facility until variance is submitted and approved. 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf. Observed ROP cooked meats and sauces in facility. Facility has not obtained approval from the Health Department for this process. CDI: directed to discontinue process and remove food from facility until HAACP is submitted and approved.

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 dry goods and some squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy fruit fly presence especially around mop sink area and ceiling. Contact pest control company for treatment.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in dish area.

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

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification at the time of the inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the wrong sanitizer solution connected to the sink. CDI- PIC connected the right QUAT sanitizer solution to the sanitizer hose.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of an ice machine at the back entrance to the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on 2 speed racks in the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at front entrance to the kitchen not draining properly.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor of walk in cooler floor peeling, damaged ceiling tiles in banquet hallway, leak in ceiling in banquet hallway, deteriorated/worn grouting in areas of kitchen, and a damaged door-frame at back entrance to kitchen.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from prepping raw chicken to wrapping product without a hand wash and glove change and touching the plastic wrap box. CDI-PIC educated on when to wash hands and employee educated and hands washed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in the walk in with tightly wrapped plastic. CDI-PIC was educated on cooling methods and items were vented. Items met the cooling parameters. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested clean equipment and utensils. 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 several cracked floor tiles and low grout throughout the facilty. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 3 personal drinks stored on prep tables next to cutting boards and utensils. CDI- drinks were removed.

General comment 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed cooked spinach dip cooling in the walk in cooler; dip was placed in the walk in to cool at 10:30 AM. At 11:50AM the dip was 95F. At 12:25PM the dip was 77F in the middle. CDI - PIC reheated the product to 165F and placed it on a sheet tray to rapidly cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large amount of spinach dip cooling in a deep pan in the walk in cooler; the item was not being stirred regularly to cool within the proper time frame (see comment #18 for CDI). Observed salad cooling while covered with saran wrap. CDI - saran wrap was removed.

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

Repeat violation 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed several cracked floor tiles and low grout throughout the facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over deli meats today- rearranged so that the raw bacon was below all ready-to-eat meats.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm quat at the 3 comp. sink today- cdi concentrate bottle was empty, once a new one was hooked up it was reading 200-400ppm.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs offered cooked to order on some menu items but no asteriks was next to those menu items- provide asteriks or use pastuerized eggs for these menu items. Observed smoked salmon offered for sale as a cold plate with no asteriks- this product was not onsite today. Staff must ask the distributor if this is fully cooked or raw/cold smoked. If it is raw/cold smoked, then it needs an asteriks. Oysters raw on half shell, caviar dish, and sushi rolls containing raw fish are not asteriked on the menu to let customers know. Vr within 10 days.

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

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.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer at 0ppm in the bucket-cdi refilled to correct.

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 a spatula stored in sanitizer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked and broken tiles that are missing a lot of grout in many areas.

Observed exterior of pans collecting sticker residue. CDI - sent to dish area. Observed can opener collecting residue. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed 5 pans of bbq pork in oven reheating at 74 degrees after 4 hours. CDI - voluntarily discarded. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P

Repeat non-compliance: Observed beef roast on top of oven at 90 degrees, employee stated that roast was fully cooked and frozen, moved to thaw in refrigerator the day before and not complexly thawed and left on the oven to warm up around 1:30 min prior. CDI - voluntarily discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P **Verification Required

Repeat non-compliance: Observed hummus made in tactility dated 8/2. Observed garlic in oil with no date made the previous day. 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 **Verification Required

Repeat non-compliance: Observed several damaged cutting boards. Observed damaged gasket on beverage refrigerator in catering area on 2 door upright at the left bottom door. 4-501.11 Maintain equipment in good repair. **Improvement from previous inspection

Observed handsink faucets collecting residue at both hand sinks by main door. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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 tiles cracked in kitchen area, grout low and floor collecting water in grout lines and at damaged tiles. Observed paper towel dispensers collecting residue at hand sinks by main door. Observed dust collecting on ceiling tiles, lights and vents. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 dish washer not removed gloves or wash hands when going from dirty to clean. CDI - through instruction. 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 raw pork stored over cooked pasta on speed rack. CDI -reorganized. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed can opener blade collecting residue, PIC stated it is washed 2 times a week. CDI - moved to dish machine. Observed interior of ice machine collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Repeat non-compliance: Observed chicken on speed rack at 60 degrees. Observed cooked pineapple on counter at 60 degrees. CDI - cooled in walk in cooler. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P **Verification Required.

Repeat non-compliance: Observed Humboldt cheese not dated, 2 gallons of milk, cut cabbage, and short rib not properly dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf **Verification Required.

Observed sanitizer in 3 compartment sink below 150 ppm. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P CDI sanitizer at over 200 ppm.

Observed salt and pepper mixture, and brown sugar not labeled. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Repeat non-compliance: Observed wet stacked plastic containers. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed sticker residue on exterior of nested pans. Observed interior of blender damaged. 4-502.11(A) Maintain utensils in good repair.

Repeat non-compliance: Observed dust collecting on ceiling tiles and fixtures. Improvement from previous inspection. 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.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility par cooking chicken without approved procedures/documentation. CDI documentation emailed to PIC. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed facility holding too many products during preparation on speed racks. See temperature chart for temperature observations. CDI many items were voluntarily discarded, others were placed in walk-in cooler to rapidly cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted tomatoes, orange marmalade, tomato bisque and garlic/oil mixture not properly date marked. CDI items labeled properly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory provided on menu for items offered undercooked. VERIFICATION REQUIRED.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed ROP machine currently being used for salmon, meatballs and octopus. Facility must submit an update HACCP plan. Facility may not use ROP machine until plans are approved. VERIFICATION REQUIRED.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance obtained for specialized processes. VERIFICATION REQUIRED.

3-501.13 Use approved thawing methods. Observed sea bass thawing in standing water. CDI water was turned on to slow drip.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken floor tiles throughout kitchen.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed one severely dented can on storage rack for use. CDI: Item discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in back kitchen and in hallway to have pink and black residue. CDI: Cleaning plan devised with PIC during inspection. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli meats sliced originally on 9/12 with no date mark. CDI: Items dated. REPEAT VIOLATION

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility is hot pickling scallions. CDI: Item discarded (pickled on 8/13) and PIC directed to cold pickle, as they do with other vegetables, date mark appropriately or apply for a variance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dense amount of fruit flies throughout kitchen and prep areas. Provide adequate pest control as to remove and prevent the flies. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of potato chips stored directly on floor in banquet storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sani tizing. Observed several utensils wet stacked on shelves. Observed that there are not enough shelves for adequate air drying based on the amount of utensils being washed. Provide adequate shelving for air drying.

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

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 peeling ceilingtiles in kitchen. Observed damaged ceiling tiles over banquet storage area. Observed missing ceiling tiles at entrance to kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed facility had one hand sink blocked with boxes. CDI- removed Observed one sink used as prep sink with hand soap and towels on the wall. Observed plumbing for a handsink directly below. It appears facility removed a hand sink at some time in the past. Will check facility history.6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels present at rear banquet hand sink; dispenser empty. CDI- restocked

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato slicer and multiple utensils with slight food debris stuck to them. Also observed pink slime on inside top of ice machine. CDI- removed to re-clean

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 buttermilk based ranch and blue cheese dressing date marked 4/1 and 4/3 respectively. Observed chicken stock and baked beets date marked in April. CDI- discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies around box of sweet potatos.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dish washer connect just cleaned top of slicer onto bottom of soild slicer.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed failure of PIC to ensure safe food handling through improper date marking, bare hand contact of ready to eat, not to be cooked foods and failure of staff to wash hands when applicable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple open employee beverage containers stored with food on prep tables. CDI-discarded

Z2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple gloves donned by multiple food employees without a hand wash. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee bare hand contact salami during slicing. GLoves nor barriers used. CDI- instruction provided; product discarded

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple raw foods including fish stored above cooked and or ready to eat foods. CDI- re-organized

3-306.14 FOOD that is unused or returned by the CONSUMER may not be offered as FOOD for human consumption. P Observed food returned from self service buffet placed in hot box for hot holding. CDI- discarded

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 chicken and beef sliders and unable to provide approved non-continuous cooking application. CDI- chicken reheated above 165 F and sliders reheated to 155 F as cooling process was freezer; highly effective and done within last two hours

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork loin hot holding at 129 F in hot hold unit. CDI- placed on temproary TPHC for 1 hour then remainder 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 smoked salmon, turkey deli meat, cut melons, pasta, cooked chicken and beef among other TCS foods not date marked. CDI- date marked3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut melons past discard date. CDI- discarded

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

3-304.14(D) Maintain wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed excessively soiled wiping cloth in sanitizer.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee drinking from open plastic container he placed on bottom shelf. CDI- instruction provided

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dishwasher handling soiled and clean utensils interchangebly without hand washing. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee donn gloves without washing hands. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one hand sink blocked by broken down boxes. CDI- removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak in green marinade in open pan stored over fully cooked and uncovered chicken. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed top inside of ice machine to have pink slime residue. VR

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked lamb chops cooling on speed rack in walk in cooler at 89 F. CDI- reheated above 165 F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed alfredo sauce at 51 F cooling in open, metal pan on speed rack in very cold walk in cooler. Unable to positively determine if this food met cooling parameters. CDI- voluntarily discarded; no points taken due to observed , good cooling methods being used. Food may have been left outside cooler during prep and temperature rose

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 chicken, sliced deli turkey, cooked lobster and shrimp and cooked BBQ 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 short rib jus(10/1), yogurt/butter based sauces(10/2) and non-frozen, partial roast beef chub date marked 7/22. CDI- discarded

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed excessive number of fruti flies in hall near ice machine. VR

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed open box of baking potatos stored on floor in back hall near ice machine.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice paddle stored on soiled top ledge of ice machine. CDI- removed

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shellstock tags in order but without dates on those from last 90 days. CDI - explained rule to PIC who has changed procedure.

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 goat cheese x2, tzatziki, and garlic butter. CDI - voluntarily discarded.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed thermometer PIC provided was reading 8F too low in intended range of use. CDI - PIC obtained replacement.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout missing between floor tiles in some areas of the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled interior in ice machine (pink buildup). VR - will return to ensure it has been properly cleaned and sanitized. Observed ice scoop holder holding water in bottom. CDI - cleaned and sanitized.

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

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employees drinks stored ontop of in-use prep tables.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled interior of icemachine, soiled ice scoop holder, soiled iced tea nozzle, soiled lemon wedger, pans with tape label debris left on them. CDI - tea nozzle, wedger, pans removed for cleaning, VR - will return to ensure ice machine interior and ice scoop holder are cleaned and sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P.Observed chicken for banquet was partially cooked this morning, cooled for about 45 minutes, then finished in the oven forimmediate service. CDI - explained that non-continuous cooking must be approved in advance by health department and thenmonitored with logging of times/temps each time it is used. Will email packet to PIC; meanwhile, he will discontinue and no longerinterrupt cooking process.

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 several items, such as deli turkey and cream cheese. CDI - dated or voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, andutensils. Observed at least three employees plating food without hair restraints.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed three pans of utensils stored in the clean dish area with debris in the bottom of the pans.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested utensils throughout clean dish area.Observed one employee towel drying utensils after removing from dish machine.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices andassembled to allow access to clean. -Pf. Observed melted plastic pan.

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.

6-501.11 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

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. VR - verification visit required.

2-301.14 When to Wash FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including Observed all food employeesn in banquet kitchen donn gloves upon my entry without washing hands. CDI- instruction provided (H) Before donning gloves for working with FOOD; P

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization TemperaturesRules require dishmmachines sanitizing with hot water rinse all utensils at a surface temperrature minimum of 160 F.Observed machine would not turn thermolabel black after multiple attempts. CDI - Mainenance staff reset breaker and machine temped properly.NOTE - PIC should ensure that wash staff are checking the temperature regularly.

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 TCS prepared foods out of date including but not limited to open cut leafy greens. CDI- PIC had food employee correct date marking and discard out of date products

3-304.14 Wiping Cloths, Use LimitationRules prohibit stoarage of soiled wiping cloths on food prep surfaces.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 employee beverage on food prep table with food present. CDI- removed; instruction provided

3-401.11 Raw Animal Foods-CookingRules require non-continuous cooking of raw proteins be done within strict guidelines: (F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf Observed multiple trays of partially cooked chicken breasts stored in walk in cooler for service to employees.Facility must submit application for non-continuous cooking or discontinue process. CDI- instruction; application provided

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, ready to eat TCS foods not properly date marked. CDI- some discarded some date marked