HYATT HOUSE FOOD AND BAR SERVICE

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can on the prep table near raw meats. PIC stated that they were going to use it for service today. CDI- Can voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and chicken being prepared near sauces and canned food items. Items exposed to splatter contamination. CDI- Ready to eat items removed and relocated. Keep ready to eat items away from raw proteins. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food debris. CDI- Can opener taken to be washed. Observed pan used to cook eggs being banged on trash can to discard remaining eggs. Pan was then placed on the stove for use. CDI- Pan taken to be washed. 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 .

3-501.18 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 sliced tomatoes, lettuce, salsa, and salami expired in prep top unit. Items were dated 7/17,7/16,7/15 and 6/23. CDI- All items 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 .

3-501.19(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 hashbrowns without time stamp. Items was not recorded on log. CDI- Hash browns re-made and put out.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed cereals without manufacturer labels. Provide manufacturer information

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

4-903.11(A)(C) Store single-use and single-service articles 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 single service sauce cups, plates and other items stored at raw meats prep station. Items exposed to contamination. CDI- Items removed and relocated to a clean dry area.

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 prep top unit in need of cleaning.

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 not getting up to temp. Dish machine need to be at or above 160F. Wash temp was 150F. Get fixed. 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 .

3-501.18 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 ham dated 2/1-3/1. PIC stated that the date was incorrect. The meat was opened yesterday. CDI- Label was corrected to 2/24. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and knife in knife case soiled with old debris. CDI- Taken to be cleaned. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns holding below 135F in hot well. CDI- Discarded. 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 .

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 roller carts in need of cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not working in the kitchen. PIC is not there to oversee functions of the kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee without knowledge of employee health policy. CDI- Reviewed with PIC or more training. PIC notified PIC about employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 eating meal at the prep top, on top of the cutting board. CDI- Removed and utensils washed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by large fan. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperonis and quesadillas stored on prep top at room temp. See temp chart. Pepperonis discarded. Quesadillas placed in walk in cooler and cooled. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut melon without date. CDI- Dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pepperoni dated 4/30/25. CDI- Discarded. This is the 6th consecutive time facility has been out on date marking. Risk control plan will be implemented. If facility cannot gain compliance with date marking, an INTENT TO SUSPEND may be issued. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed disinfectant in use for food contact surfaces. CDI- Areas cleaned and disinfectant removed. Use sanitizer to clean kitchen food contact areas.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer 4 degrees off. Get new thermometer 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings without label. CDI- Labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large fa blowing on lettuce. CDI- Fan had dust all over it and was removed.

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 thermometer for dish machine. Get thermometer

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 fan in use with small specks of dust all over it.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed boxes of limes stored above cheeses in the walk in cooler. CDI -Limes removed and relocated away from the cheeses. 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 scoop holder in need of cleaning. I scoop was stored in soiled holder. CDI- Items cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on pepperoni, salami, salsa, salsa cups and cut melon in the walk in coolers and low reach in coolers. CDI- All items discarded. PIC stated that the night shift did not date the items and they do not know when they were opened. Ensure night shift dates items so that employees know when items were made. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of salt pepper mix, salt, and seasonings without a label. Label all items.

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 clean linens stored on the floor in the dry storage area. Observed glasses stored on the floor in the 7th floor storage closet.

4-501.11 Maintain equipment in good repair. Observed tall reach in freezer not working. Get fixed. Observed split gasket on milk tall reach in. Observed handle on oatmeal hot well missing. Get fixed. Observed microwave rusting. Observed bread holder cracked. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed Cutting board on prep top unit heavily damaged. Replace board.

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 low reach in, tall reach in milk cooler, freezer, roller cart in need of cleaning. Observed moldy gasket at milk cooler.

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 floor on 13th floor storage room in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket and bag stored with kitchen items under the prep table.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mozzarella cheese with microbial growth. Observed bag of ham severely bloated. CDI: Products voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 ham (6/24), lettuce (6/25), chicken (6/25) in the walk in cooler and cut melons (6/25), chicken (6/23), turkey (6/21), lettuce (6/25), tomatoes (6/24), spinach dip (6/24), and cheese sauce (6/25) in prep cooler on the line held past 7 days. CDI: Items voluntarily discarded. REPEAT VIOLATION 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on sausage in reach in cooler or mozzarella and feta in walk in cooler. CDI: Sausage date marked for date of prep (7/1) and mozzarella and feta voluntarily discarded. REPEAT VIOLATION 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(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 no time marked on omelet station. CDI: All items were at or below 41F. Time stickers added and started during inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle at omelet bar. CDI: PIC identified product as oil. Oil labeled. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. EHS advised PIC to increase pest control frequency as well as keep harborage areas such as drains and counters clean.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler where milk is stored. Observed reach in freezer not working. PIC stated that maintenance has ordered a part to fix it.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up on interiors of coolers, especially prep cooler. REPEAT VIOLATION Previous violations corrected.

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 on walls and ceilings throughout. REPEAT VIOLATION Previous violation corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle at 50ppm quat. CDI: Bottle emptied and refilled to proper concentration. 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

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 steak (4/10), chicken (4/11), and roasted garlic (3/31) held past 7 days. CDI: Products voluntarily discarded. REPEAT VIOLATION 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on ham, or lettuce in reach in cooler. CDI: Ham was voluntarily discarded. Lettuce was date marked for yesterday, when it was cut. REPEAT VIOLATION 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 omelet bar items are not listed on TPHC sheet. CDI: Items added to paperwork. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle at omelet bar and in kitchen. CDI: PIC identified product as oil. Oil labeled. 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed no labels beyond common name for consumer dispensed cereals on the breakfast buffet. CDI: Required labeling provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food stored on floor in freezer.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 67F.

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 thermometer battery is dead. CDI: Battery replaced during inspection.

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 ice build up on bottom of reach in freezer. Observed build up on gasket of reach in freezer. Observed minor build up on shelving in tall reach in cooler where milk and melons are. REPEAT VIOLATION Previous violations corrected.

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 cracked light cover near 3-comp sink.

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 macaroni and cheese and potatoes still cooling from last night above 41F. CDI: Items voluntarily discarded. NOTE: Observed green beans at 41F that were also cooked last night. Based on all other items in the walk in being no higher than 37F, PIC voluntarily discarded green beans as they also likely did not meet cooling parameters. 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 .

3-501.18 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 tomato soup date marked for 9days. Soup was not yet past the 7 day hold time. CDI: Date marking label adjusted. REPEAT VIOLATION Previous violations corrected. 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 macaroni and potatoes cooling from last night in full sized hotel pans, covered and stacked. CDI: Items 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 .

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 fryer with some grease build up. Observed shelving under main expo area with food debris and build up. Ensure more frequent cleaning. REPEAT VIOLATION Some improvement with cleanliness of fryer and other area from previous inspection was in compliance today.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the walk-in. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the sink dispensing at 0ppm. CDI: Solution hand diluted by PIC. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fryer baskets with build up. CDI: Baskets taken to be cleaned. 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 .

3-501.18 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 pico from 8/18 in walk in. CDI: Product voluntarily discarded. All other items were properly date marked. NOTE: Observed some items with only the discard date on them and other items with prep/cook date and discard date. Ensure that the date marking method is consistent among shifts and staff. 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 hard boiled eggs, cream cheese, and turkey ham not written on procedures. Products were documented on the chart for the day. CDI: Items added to the TPHC procedure form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint. REPEAT VIOLATION Previous violation corrected.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in bucket with 0ppm sanitizer. CDI: Bucket refilled at proper concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top cooler with pits and burn marks. Resurface or replace. PIC stated that manager has ordered a replacement but it has not yet arrived. 4-501.11 Maintain equipment in good repair. Observed bread drawer cracked at self serve station.

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 on refrigeration units accumulating residue and debris. Observed fryer with heavy grease build up. Observed rack holder where dirty dishes are loaded with build up in drain well.

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 light cover over prep sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pooled eggs stored over sweet tea in the walk in cooler. CDI - PIC relocated the eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed employee food and cell phone on the prep table. CDI - PIC relocated.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top cooler heavily scratched and scored. Replace or resurface.

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 dishwasher in need of cleaning. There is lime or scale build-up. Observed gaskets on refrigeration units accumulating residue and debris. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 1 stand up cooler holding all milk products above 41F. CDI-PIC voluntarily discarded and put in a maintenance request. They have other coolers they will use until that one is fixed.

4-501.11 Maintain equipment in good repair. Observed WIC floor bowing at the seams, needs to be reattached and resealed. Stand up cooler isn’t holding temp and the handle is loose.

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 dishwasher in need of cleaning. There is lime or scale build-up.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no papertowels at bar sink. CDI - PIC provided papertowels and soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed cutting board and serving boards on them stored as clean. CDI - PIC removed all items to be cleaned at dish area. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some build up in ice machine. Needs cleaning.

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 pasta in WIC and boiled egg with no date marks. CDI - Pasta was dated. Boiled egg was voluntarily discarded. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket at 50 ppm QAC sanitizer. CDI - Sanitizer bucket was refilled to 400 ppm QAC. REPEAT.

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

4-502.11(A) Maintain utensils in good repair. Observed two cutting boards badly scored. CDI - Cutting boards were voluntarily discarded. REPEAT. No points taken due to repair of items form last inspection.

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 a container of cooked chicken inside prep cooler dated 4/13/22 that had expired past 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 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 packet of hot dogs that were opened yesterday without a date mark. CDI: by dating properly. Much improvement has been shown on date marking. A new labeling machine has been purchased and all dates were clear. Continue to work on date marking for long term complaince.

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

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 stickers date labels remaining on outside of plastic containers stored on shelf.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed stand up reach-in cooler not working properly. Work order has been placed and cooler is currently not being used. No food observed inside at time of inspection. PIC stated that they have to get a new cooler.

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 hood system with build-up and in need of cleaning. Cleaning scheduled to be done soon.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed cover missing from light fixtures in dry storage room on 10th floor.

REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above bucket of pickles inside the walk-in cooler. CDI: storage order was corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed quat sanitizer at 3-comp sink at 50ppm. CDI: solution was dumped and refilled to proper concentration.

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 sliced turkey and pesto inside make table with prep dates worn off due to date labeling machine. Observed lettuce and spinach dip inside make table incorrectly dated for wrong month. CDI: date was corrected. CDI: it was confirmed all discard/use by dates were visible so prep dates were manually written in. PIC stated that facility is looking into getting another printer for date labeling machine. Dates will be manually written in for now. Compliance visit will be made in 10 days to ensure improvement on date marking or Risk Control Plan will need to be implemented.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in red bucket at 50ppm. CDI: bucket dumped and refilled with sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed stand up reach-in cooler not working properly. Work order has been placed and cooler is currently not being used. No food observed inside at time of inspection.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current written employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided PIC with an updated Employee Health acknowledgment form to properly inform employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Establishment does not have written procedures for the clean-up of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded tomatoes in box inside walk-in cooler. CDI: tomatoes were removed and discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw philly steak stored above produce including tomatoes inside walk-in cooler. CDI: storage order was corrected. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above ready to eat foods inside walk-in cooler. CDI: storage order corrected.

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 some products inside make table with prep dates and some use by dates that had worn off due to date labeling machine. CDI: products that both dates were worn off were discarded. PIC stated that facility is looking into getting another printer for date labeling machine. Dates will be manually written in for now.

REPEAT VIOLATION: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed Sunday and Monday times and temperatures missing from log sheet for items on breakfast bar held on time. CDI: times were properly marked. Observed procedures for hot and cold items held on buffet need to be separated. Spoke with manager via phone and she said issue will be taken care of.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service/use including cups and lids stored on the floor on 10th floor storage room.

4-302.13 Temperature Measuring Devices, Manual Warewashing. 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee bottled water stored on prep surface in then kitchen.

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 TCS food items dated properly however observed a few food items inside flip top prep cooler with prep dates that were cut off by date labeling machine. Observed correct use by dates . PIC was able to determine and knew exactly when product was made. Significant improvement has been shown. Points were scaled back,

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures available for items held on TPHC at the breakfast buffet. CDI: TPHC sheet was emailed and printed off by PIC. Reviewed and assisted PIC with filling form out. Form was filled out during inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed one plastic container stored on shelf with date label remaining with other clean dishes.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior ice machine deflector with build-up.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed sliced turkey, lettuce, tomato, sliced American cheese, and ranch dressing that was prepared yesterday with no date label. CDI: items were properly date labeled. 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 ranch dressing that had expired well past 7 days. CDI: dressing was discarded. Full points will be deducted on next inspection if date marking has not improved.

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

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser not functioning properly next to 3-comp sink. It was determined that paper towels were not fed through properly. CDI: repaired on site by maintenence.

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 TCS food items inside main prep cooler date marked for 15 -16 days. Observed guacamole aioli truffle sauce, and ranch dressing that had all 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 tazzo cream sauce and a bag of roast beef that was not date marked inside the walk-in cooler.

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures available for items held on TPHC on breakfast bar and omelet station. CDI: TPHC procedures form reviewed and e-mailed to operator.

7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical bottle stored in dry storage room above single service items on 10th floor. CDI: relocated to proper area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle stored on shelf at 10th floor.

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 unlabeled squeeze bottles, 1 shaker container, and one container of sugar.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes stored on the floor in dry storage room on the 10th floor.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on hood system filters.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed nonfunctioning paper towel dispenser at handsink by drink station. CDI PIC provided paper towels during the inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed fan blocking handsink by 3 comp sink. Ensure to maintain access to handsinks at all times. CDI PIC removed fan blocking handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in units cold holding TCS foods (chicken, pasta, pulled pork, raw shrimp, etc.) above 41F (see temp chart). Ambient temperature of the unit was 48F. CDI PIC voluntarily discarded TCS foods above 41F during the inspection. Repeat violation. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed All-American Cheeseburger on bar menu without a disclosure or reminder that items are served cook to order. PIC stated that burgers are served medium-well to well-done. CDI EHS discussed providing proper consumer advisory and PIC stated that they will only serve the burgers well-done moving forward.

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 recalled products. -Pf Observed 2 dented cans stored with non-dented cans on the dry storage shelf in storage room (10th floor). Ensure to discard or designate an area for dented cans.

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 spatulas at omelet station stored in container of sanitizer at grill station. CDI EHS discussed proper in-use utensil storage and PIC removed spatulas.

4-501.11 Maintain equipment in good repair. Observed reach in unit cold holding TCS foods above 41F. Ambient temperature of the unit was 48F. PIC stated that the unit will not be in use until repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of chicken and a pan of pasta in the reach in with a temperature above 41F. CDI- PIC moved items to the walk in cooler for more rapid cooling

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats by the buffet area and by the bar.

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

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed the rinse temperature of the dish machine reading 149F on EHS dish machine thermometer. Dish plate was run through the dish machine three times and the temperature never read above 150F. CDI- PIC placed work order in for the dish machine. A VERIFICATION IS REQUIRED BY 3/14/2019.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and diced chicken stored in the bottom reach in unit with temperatures above 41F. CDI- Items were moved to the walk in cooler for more rapid cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with minor food debris. CDI- dishes moved to dish washing area for cleaning.

4-501.11 Maintain equipment in good repair. Observed shelves starting to rust in the walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage being stored over clean equipment and food ingredients. Observed water bottles being stored in reach in unit over food ingredients. Make sure to have a designated area to store employee belongings to ensure contamination does not occur.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching trash can then turn around and continue washing/working with potatoes at prep sink. CDI Food employee stopped and directed to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee drying with a multi-use soiled towel after hand washing at hand sink on line. CDI Food employee stopped and reviewed with PIC to ensure food employees are using a clean disposable towel and to use protective barrier to turn off faucet.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak on speed rack being stored over lettuce and cheese. CDI PIC relocated to bottom shelf. Observed salmon in reach in unit being stored above liquid RTE eggs. CDI PIC moved salmon to bottom shelf. Also provided storage chart.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf At the time of the inspection, observed omelette bar being marked for begin time at 815 when food was actually out at 630 am. Observed employee filling out log for TPHC at beginning of inspection. Observed food going out on time not above 135 degrees. CDI Reviewed with PIC regarding TPHC procedure; product able to stay due to only served for breakfast. However in future, need to ensure following TPHC procedures. If food is not honestly presented in future of when time starts, will be required to discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled for quat sanitizer containing degreaser. CDI PIC emptied bottle and will ensure bottle is cleaned properly before refilling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles and shakers containing spices that are not easily identified. Make sure to label all working containers of food/food ingredients once removed from the original packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the freezer. Make sure to keep at least 6 inches off the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Make sure food employees do not wear any jewelry such as watches, bracelets or rings when performing food preparation to ensure hand washing is effective.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor dust on the shelving of clean storage. Make sure ot increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags and glasses sitting on food preparation surfaces and over clean equipment. CDI PIC relocated items. Make sure to have a designated area for employee belongings to ensure contamination does not occur. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting residue on guard and upper area where ice is made.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items in reach in freezer and personal clothes items stored on dry good shelf touching dry good containers.

Observed ice machine collecting residue on guard and upper area where ice is made. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed 2 container of ham not dated and one bag of cabbage not dated. CDI - 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

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

Observed wiping cloth on table next to sanitizer. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed one damaged refrigerator gasket. Observed damaged wisk handle and one damdaged ladel. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair.

Observed excesive trash in trash room. PIC stated that there was no current trash company. 5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C

Observed milk at 50 degrees on buffet and cheese at 49 at omelet station. CDI - discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Recommend using Time as a Public Health Control rather than temperature, paperwork given.

Observed blender pitcher damaged. Observed measuring cup damaged. 4-501.11 Maintain equipment in good repair.

Observed thick liquid trash waste on ground in trash room. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed dusty vents in kitchen. 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 employee phone and other personal belongings on top of packaged bread in the kitchen. 6-305.11 Designation-Dressing Areas and Lockers - C Use provided lockers for employee personal item storage.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee spraying off and loading dirty dishes into dish machine with gloves on. Employee then moved to handling forks, knives and spoons for sorting. CDI: Employee directed to change gloves and wash hands when moving from dirty to clean.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. PIC advised to have more frequent pest control visits.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure TPHC procedures are being followed properly. See Violation 22.CDI- instruction provided

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on top shelf of refrigerator above food for patrons. CDI- discarded

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-PObserved main chef bare hand asparagus to determine if it had been cooked. CDI- instruction provided

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC log filled out for this am breakfast. TPHC sticker of 450 am observed with food in it at 930 am; failure to discard on time. CDI- instruction provided; all buffet foods discarded FACILITY CONSISTENTLY FAILS TO PROPERLY CONDUCT AND DOCUMENT TPHC PROCEDURES. See violation 1

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed spoons with food on them unprotected from customer. CDI- recomended facility protect

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in hand sink and water pitcher refilled in hand sink. CDI- discarded; instruction provided

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits stored atop the oven at 104 F. CDI- placed on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked sausage and shredded cheese in poor ice bath at bar above 50 F. CDI- placed on TPHC

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 crab cakes and cut roast beef from last night not date marked. CDI- date amrked 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 cut ham, tomato bisque and alfredo sauce date marked 1/21 or 1/23. CDI- date marked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC documentation since 1/27 and milk on TPHC labeled 945-145 pm. CDI- lebeling 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 Observed cooling cut melons double covered in plastic.

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self closing lid to hash browns stuck in open position. CDI- repaired

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food employee handle clean utensils on inside food contact surface. CDI- instruction provided

4-502.11(A) Maintain utensils in good repair. Observed self closing lid to hash browns stuck in open position. CDI- repaired4-501.11 Maintain equipment in good repair. Observed bar glass machine not sanitizing. VR

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar glass machine not sanitizing. 0 ppm chlorine

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC times recorded since 11-27 and packaged TCS foods are placed on TPHC but not discarded.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed emloyee beverage above food prep unit. CDI- removed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at hand sink nearest omelette station. CDI- restocked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC times not recorded prior to service today. CDI- times recorded

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 facility cooling pooled shell eggs in walk in cooler in large, high volume, low surface area , covered plastic container. CDI- cooling procedrue changed to open metal pans

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

4-501.11 Maintain equipment in good repair. Observed self closing lids for hot hold foods at buffet not operating properly.

.3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed two pans of food (tomastoes, lettuce) stored directly nested into larger pan of cut lettuce. Don't let the bottom of one pan rest directly on food in another pan. CDI - PIC voluntarily discarded lettuce which had been touching pan bottoms.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two containers of salt/pepper mix and one container of cinnamon unlabeled with name of food item.

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

|4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cart of clean dishes stored adjacent to soiled drainboard. PIC moved cart.

4-501.11 Maintain equipment in good repair. Observed split gasket at prep cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use food processor.

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

|5-501.116. Soiled waste receptacles shall be cleaned at a frequency necessaryu to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Observed waste receptacle in waste room had unbagged garbage spilled into the interior - chicken bones and such.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Facility could not produce an Employee Health Policy. CDI - discussed with PIC, left written policy and also emailed it to Chief Engineer Larry Cooper.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at bar hand sink. Bar not operating during inspeciton. CDI - supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavily soiled soda guns at bar. CDI - washed, rinsed, santized.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed logsheets were incomplete. Only hot items were being logged. Also observed written procedures are on an out of date form. CDI - emailed new TPHC form to Chief Engineer Larry Cooper, explained forms to PIC. Transfer information for written procedures to new forms. Begin logging start and stop times for all items using Time as a Public Health Control.

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

4-501.11 Maintain equipment in good repair. Observed large repair area covered in clear tape on handle of food processor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse hanging on side of dry goods rack. Lockers are provided by facility.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single-use and single-service articles shall be stored to prevent contamination. Observed coffee filters stored above urn uncovered. Observed three stacks of to-go paper coffee cups stored for self-service without sleeves or dispenser protection for lip contact surface area.

3-501.19 Time as a Public Health ControlRules require written procedures for the use of TPHC to protect TCS foodsbe provided and followed properly.Observed all cold items on Buffet were in compliance but hot foods were not.VR

3-306.13 (B) and (C) Consumer Self-Service OperationsRules require buffet foods be properly shielded from public.Observed water containers uncovered and danishes extending out from under shield.CDI- PIC rearranged

4-501.11 Good Repair and Proper Adjustment-EquipmentRules require food shielding equipment be properly adjusted.Observed self closing container taking 2+ minutes to close.CDI- removed for adjustment

2-103.11 (A)-(L)Person-In-Charge-Duties 2-103.11 Person in Charge. The PERSON IN CHARGE shall ensure that: (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf (G) EMPLOYEES are using proper methods to rapidly cool POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL FOR SAFETY FOODS) that are not held hot or are not for consumption within 4 hours, through daily oversight of the Observed MOD identified himself as the PIC despite not having food safety training.PIC failed to demonstrate knowledge of how various TCS foods are protected, proper cooling, Food Code Rules and dish machine operational requirements.CDI- through instruction; PIC informed of his responsibilities

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 pink slime mold on inside baffle of ice machine. VR - for cleaning

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 undated opened, sliced deli meat chubs and cooked sausages 5 days past discard date. CDI- discardedObserved opened spinach and cut tomatoes not date marked. CDI- date marked

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 and available to Inspector. 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 PIC did not know breakfast buffet foods were being protected by TPHC and unable to produce written TPHC documentation.CDI- corrected through instruction

3-501.15 Cooling Methods3-501.14 Ensure all non-cooked time/temperature control for safety (TCS) foods are cooled within 4 hours to less than 45F.Observed cut melons cooling in walk in cooler at 55 F in covered plastic container. CDI- uncovered; instruction provided