SODEXO FRB CONFERENCE CENTER

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at handsink. CDI - Provided.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. CDI - Obtained.

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 No disc for dish machine on site. CDI - Obtained.

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. Interior of microwave soiled with spilled coffee. Clean

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in 3 handsinks. CDI - Paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer dispenser recorded 0ppm. EcoLab called and appointment scheduled tomorrow. Sanitizer will be brought from upstairs kitchen. VR. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Red cutting board scarred and in need of replacement. CDI - Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife and metal container soiled with food debris. CDI - Cleaned in dish machine. 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 .

3-501.15 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 Tuna sandwhich prepped and cooling with container with lid on. CDI - Lid 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Green cutting board scarred. Replace.

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 Almond milk dated 5/30 observed. CDI - 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 shelves beginning to rust in reach in coolers to left of kitchen entry.

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 cut fruit cooling in reach in while tightly covered before putting it out for service. Product was prepared in upstairs kitchen and sent downstairs, however it warmed up during plating and was not fully cooled. Product was continuing to cool downstairs, but with approximately 20min til service was still at 45F. CDI: Product uncovered and rapidly chilled prior to being used for service. EHS recommends cooling all items upstairs (utilizing the freezer as necessary) prior to delivering downstairs due to the downstairs having no walk in cooler/freezer. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 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 half and half with no date mark from previous day service. CDI: Product was voluntarily discarded.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no holding thermometer or other means of testing high temp sanitizing dish machine. CDI - T-strips provided during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in downstairs kitchen. CDI: Test strips provided. REPEAT VIOLATION

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current test strips damaged and water logged. CDI: another set of test strips was brought from the upstairs kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of equipments and microwave with debris build up. Ensure to increase cleaning frequency.

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 build up of mold at dish machine area where sink attaches to wall.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use plates and utensils with food contact surfaces exposed to contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar packets and sweeteners stored underneath the paper towel dispensor of the bar area such that when a person has wet hands and goes to dispense a towel, the packets are in danger of being dripped on. Packets moved.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a box of glass cups and a tea urn stored on the floor of the dry storage area. Facility is rarely operated according to PIC was is used mainly for storage for the other permit, or in times of need when the main kitchen is at cooking capacity.

Observed cutting board damaged. 4-501.11 Maintain equipment in good repair.

Observed residue on gaskets. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Facility not cooking day of inspection, facility does not operate except for special occasions.

Hand sink at bar hot water take an extended perior of time to get to temperature.

Observed water backed up on floor from dish washer. Work order in place to fix plmbing system. 5-205.15 Maintain a plumbing system in good repair. Observed no TCS food in facility. Please inform Mecklenburg County Public Health of facility schedule to ensure inspections at time of operation.

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

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handwash #3 unable to reach 100 degrees . 5-202.12 (C) A self closing or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed self closing faucet in restroom needs to be adjusted to run 15 seconds or longer.

2-103.11 (M) Person in Charge-Duties. Training sheets provided for temporary employees brought in for catering events only includes some of the information required. The facilities regular employees have been given all the information and temporary employee are seldom used. The PIC agreed to add that information to the training materials for temps. CDI.