SIDE EYE @ MECKLEN HOTEL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two chemical spray bottles stored inside hand washing sink near coffee station. CDI - PIC removed spray bottles.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed three containers of uncut strawberries adulterated in clear manufacturer container located inside in WIC. CDI PIC voluntarily discarded three containers of uncut strawberries.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up on inside white panel. Increase frequency of cleaning unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in flip top unit cooked macaroni, garlic/oil mixture, liquid egg, and French toast batter(TCS) above 41F. See temp chart. CDI - PIC voluntarily discarded items. Ambient air of flip top unit was observed at 57F. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed on speed-rack in WIC containers of hummus, guacamole, cooked grits, and diced tomatoes above 41F with date marking from 7/19-7/14. CDI - PIC voluntarily discarded items. Observed on speed-rack#2 in WIC containers of hashbrown, guacamole, shredded cheese, mushrooms, crabmeat, ravioli, diced ham, sliced tomatoes, and tomato soup above 41F with date marking from 7/19-7/14. CDI - PIC voluntarily discarded items. EHS verified PIC had accurately calibrated thermometers. WIC ambient air was observed at 37F. PIC will educated evening staff on temperature control for TCS foods. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any form of identification located inside hand washing sink at coffee station. CDI - PIC removed bottled from inside hand washing sink and placed label on bottle (disinfectant cleaner).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats throughout kitchen area and dining area. Increase frequency of pest visits.

REPEAT 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 salmon, container of green sauce, and bread stored directly on floor in WIF. CDI - PIC placed items on shelfs.

REPEAT 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed columns of clear containers wet stacked on shelving along with coffee/dairy urns near 3-comp-sink. CDI - PIC move items to 3 3-comp-sink to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed flip top unit ambient air at 57F during initial inspection. Towards the end of the inspection ambient air was observed at 40F. PIC will have maintenance service unit. Unit came down in temperature due to maintenance employee cleaning coils and vents.

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 form of testing high temp dish machine sanitizing water. VR required

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 flooring in WIF in poor repair. Exposed concrete was observed broken apart and damaged. Repair flooring.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present copy of EHP. -CDI- EHS provided policy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish and beef stored over RTE items such as lobster cream soup base on speed rack in WIC and waffle batter containing raw shelled eggs over cheddar cheese slices in prep unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chorizo stored over raw pork chop in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed opened raw chorizo stored in plastic in original box with a cardboard box stored on top of open box of chorizo touching chorizo. -CDI- EHS educated PIC on proper food contact surfaces and contaminated items were discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark and pink buildup around chute of ice machine. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep unit. Observed ambient air at 45F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. Ambient air at 37F by end of inspection. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 items past date mark: cooked asparagus, diced chicken, whole chicken, pork, and Mac and cheese 11/11 (discard 11/17), housemade apple bbq sauce containing cooked apples 11/6 (discard 11/12), and cut melon, deli turkey, deli ham, 11/7 (discard 11/13); and items missing date marks: heavy cream, chicken wings. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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-/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 items on menu that are offered undercooked/cooked to order missing disclosures with no asterisks: steak and eggs, avocado toast, all American breakfast, ribeye, farm fresh eggs. **10 DAY VERIFICATION REQUIRED** -0.5-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing that had not been removed from ROP environment. -0-

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 food stored on floor in WIF. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 food employees with wrist watches. -0-

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 utensils stored directly beneath soap dispenser at handsink where they were easily exposed to contamination. -CDI- PIC relocated items. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed wet stacking with dishes stored as clean. -0-

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 boxes of single-use bags stored on floor in dry storage area. -0-

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 top of dish machine and hood in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on walls near dish machine and 3-comp sink and top of paper towel dispenser. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on top of flour and coffee. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons, milk, and yogurt on the breakfast buffet above 41F. CDI PIC voluntarily discarded. EHS advised PIC to put milk on time or keep in a thermal carafe. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken wings that were cooked 6-10-25 dated for a 8 day hold (6-17-25). CDI PIC corrected date mark. Also observed sausage gravy dated 5/20/25 and oatmeal with no date mark. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Melons cooling in a deep plastic decorative bowl that was tightly covered in the WIC. Employee put melons in the WIC an hour ago. CDI PIC removed plastic wrap from the bowl. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and water bottle on prep table. CDI employee moved items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE food in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons in the reach in soda cooler at 43F. PIC stated that it was prepped this morning. CDI PIC voluntarily discarded. EHS advised to not store tcs foods in the soda cooler as it is intended for packaged products. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility is storing TCS food (milk, creamer, and cut melons) in the reach in soda cooler that is labeled “intended for packaged products”. CDI PIC discarded melons and put other tcs foods in the WIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of chemicals without labels. CDI- Items labeled.

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 damage at entrance of walk in freezer.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potatoes holding at 71F on the prep table. Observed 2 pour containers of 1/2 and 1/2 holding above 41F. Observed tomatoes and sausage holding above 41F in the prep top area. CDI - potatoes and 1/2 and 1/2 placed on time. Tomatoes and sausage placed in the cooler to cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed peroxide disinfectant without a label. CDI- Bottle labeled.

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 potaotes and 1/2 and 1/2 containers sitting out on the tables. CDI- Items 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 .

4-302.13 (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 dish thermometer for dish machine

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 upper plate of juice machines in need of cleaning. Observed outside of dish machine in need of cleaning.

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 damage at the entrance of the walk in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed celery stored over cut fruit trays in the beverage cooler. CDI- Celery removed. For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled dishes then went to handle clean dishes. CDI- Gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses holding above 41F in the prep top unit. CDI- Cheeses discarded. 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 .

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 spinach dip, marinara, tomatoes, lettuce in the prep top unit holding above 41F. Observed turkey in the low reach in cooler holding above 41F. CDI- Discarded. 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 .

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 Oil bottle without a label.

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 metal piece pulling away from the floor in the walk in cooler and freezer. Observed tiles under dish pit missing. Observed handle of walk in freezer loose.

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 spinach dip, roast beef and turkey without date marks. CDI- Items discarded.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed door handle on the walk in cooler loose. Observed floor damage and metal piece pulling from the floor at the entrance of the walk in cooler. Observed pieces of wall missing under the dish pit. 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 of the walk in cooler 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 employee items stored with customers under the prep table.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the necessary information. CDI- EHS emailed copy to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener and knives in need of cleaning. CDI- items taken back to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages holding below 135F. CDI- Sausages 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed marinara, sausages, cut melons, gravy, and beef without date marks. CDI- Items discarded. EHS discussed date marking with PIC.

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

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 metal plate pulling away from the wall under the walk in freezer door (inside the freezer). Observed tiles missing in the walk in freezer near the door.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certificate expired 5/4/21. 0pt taken per COVID 19 memo NOTE: Facility has recently opened in the last few weeks. Facility was previously closed since the beginning of the COVID 19 pandemic last year. Facility is currently only open during the weekends.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ground beef over opened packages of French toast and fries in the low reach in freezer. CDI- Ground beef placed on bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of grits and oatmeal holding below 135F in the hot box. CDI- Items placed on time.

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 half and half on TPHC without procedures or time stamp.

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

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. Also, observed mildew on interior of tea urn nozzles. CDI- tean urn nozzles were taken apart and cleaned. VR- facility has up to ten days to clean unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits on breakfast bar that were held below 135 F. CDI- Item was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as cut honey dew melons, and grilled chicken that were held above 41 F. CDI- Items were discarded. REPEAT. Facility will be provided with TPHC template to place bar items on TPHC.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf establishment did not provide a letter of guarantee for salmon being served undercooked. CDI- General manager stated that salmon will be fully cooked and understands that salmon may not be prepared undercooked going forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT VIOLATION observed bowl of sliced melons on buffet stored > 45F. See temp chart. observed creamer stored on coffee bar > 45F. See temp chart. CDI- melons moved to ice bath under sneeze guard on buffet. observed 45F prior to departure. creamer moved to refrigerator. observed 45F prior to departure. Discussed using TPHC for these food items and any other food items that may not be maintaining proper temperature. Emailed copy of TPHC procedures form to PIC.

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 bag of sliced ham in reach-in cooler without a date mark. observed bag of sliced turkey and bag of sliced ham date marked 4-29. CDI- these food items were discarded voluntarily by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. REPEAT VIOLATION. Consumer advisory must include disclosure and reminder.-Pf. Observed breakfast and dinner menus with many items asterisked, throwing the reader to a reminder that "consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially........." Several items did not require the asterisk. Examples: fresh wrap, garden penne pasta, Tuscan chicken sandwich, and others - hotel has a list. Items such as these which contain no raw or undercooked animal foods should not be asterisked. In addition, no disclosure footnote was included for items which were appropriately asterisked. Verification required within 10 days.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed bowl of sliced melons/fruit on buffet without proper cover. observed cups of creamer on coffee bar in dining room without proper cover. CDI- bowl of melons/fruit moved to underneath sneeze guard on buffet. creamers moved to cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sanitizer bucket on shelf in front of hand sink, making it a little harder to wash hands. CDI - PIC moved bucket to lower shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage links in hot box and chafing dish holding below 135F. CDI - TPHC was used as a corrective action today. PIC asked to have TPHC form sent so he can use that routinely in the future for foods which cannot be maintained hot.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed packets of cream cheese and butter as well as a bowl of shredded cheese all stored in ice on buffet line and all measuring above 45F. CDI - TPHC was used as a corrective action today. PIC asked to have TPHC form sent so he can use that routinely in the future for foods which cannot be maintained cold.

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, uncovered, on sheet pan in speed rack in walk in cooler. Chicken had been cooked the day before and was not date marked. CDI - PIC marked chicken with cook date and covered it.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed breakfast and dinner menus with many items asterisked, throwing the reader to a reminder that "consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially........." Several items did not require the asterisk. Examples: fresh wrap, garden penne pasta, Tuscan chicken sandwich, and others - hotel has a list. Items such as these which contain no raw or undercooked animal foods should not be asterisked. In addition, no disclosure footnote was included for items which were appropriately asterisked. VR - verification required. PIC will be contacting Intercontinental Hotel Group, based in Atlanta, to discuss pre-written menus supplied by them.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed red sanitizer bucket holding sanitizer but unlabeled. PIC labeled bucket.

4-501.14 - The compartments of sinks used for rinsing raw foods shall be cleaned before use. Observed packaged raw chicken being thawed properly in overflowing hotel pan but the pan was in the soiled sanitizer basin of the 3 compartment sink and the other two compartments held soapy water and food debris. PIC corrected by removing chicken to walk in cooler and having sinks emptied and cleaned and sanitized. PIC will instruct employee in proper procedure for the future.

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

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 broken and missing wall tiles where a repair under the garbage disposal is being made. Tiles should be replaced soon. 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 soiled ceiling tiles, light shields, and fan covers in kitchen.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed squeeze bottles of oil and water unlabeled on the cook line. CDI - bottles were labeled.

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

4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the prep unit under the serving window, the small freezer on the prep line and the walk in cooler. Replace gaskets.

General comment 6-301.14 Post a handwash sign at each handsink. - Observed the employee restroom missing a hand washing sign. CDI - sign provided.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw steaks stored above ready to eat deli meats in the walk in cooler. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw steaks stored above raw salmon in the walk in cooler. CDI - all items were rearranged correctly.

1 pm Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit under the grill. Replace gaskets.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the gaskets of prep units and on the walk in cooler shelves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw steaks stored above cooked chicken wings. CDI - steaks were moved to the bottom shelf.

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 an open container of hummus without a date. CDi - container was dated 11/2.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on all equipment. Replace gaskets.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser. CDI (corrected during inspection) bottle labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed items stored in the office/dry storage room on the floor.

4-501.11 Maintain equipment in good repair. Observed ice machine repaired with black duct tape where the top ice maker is connected to the bottom bin. New ice machine has been ordered. Observed blue ice scoop holder cracked as well as some green plastic food container lids.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the bottom of the slide top bar coolers with build up in the bottom of the coolers, build up on the black soda gun holder at the bar, build up on the outside of the walk-in cooler door and handle, and grease on the gas pipes behind the cook line.

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 debris and build up on the bar floor behind equipment. Also noted dust on the ceiling around vents over the cook line. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed broken baseboard tiles on the corner upon entering the kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield over the 3 comp sink.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw scallops on speed rack above cooked sausages. CDI- Items properly arranged by final cook temperature.

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 number of items in prep cooler: sliced tomatoes, cut cherry tomatoes, cole slaw, and pre-cooked vegetable medley that were date marked for 10 days ago. Observed ham in reach in cooler date marked 13 days ago. CDI- Out of date items disposed of. Date mark required foods are allowed 7 day max shelf life.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken on speed rack above pico de gallo and raw salmon. CDI- Food stored by final cook temperature.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant mold build up in ice machine bin. CDI- Ice machine bin 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 slaw in make table from 5 days ago not date marked. CDI- Slaw 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 sliced ham in small reach in and sliced turkey in walk in date marked for 14 days ago. Maintain shelf life of refrigerated foods 41 and below at 7days max. CDI- Items disposed of.

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 shredded cheese being held off temperature with time. No written TPHC procedure available. Gave PIC TPHC form to complete and retain.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed un-labeled spray bottle of glass cleaner in bar area. CDI- Bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in dish area. Maintain pest control efforts and eliminate presence of pests.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed washed apples on self service line not protected from customer contamination. All fleshy fruits need to be protected on display. CDI- Apples removed, washed and individually wrapped.

4-203.13 Maintain Pressure Measuring Devices operating properly. PSI meter on dish machine appears in-accurate, have repaired or replaced.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC not familiar with employee health policy. Gave PIC copy of food code health policy to review with employees.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed bar hand sink no hot water due to broken hot water faucet handle. CDI- Faucet fixed during inspection.

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 trays of baked potatoes made 2 days ago in walk in cooler not date marked. CDI- Food 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 several foods being stored 12 days in walk in cooler and prep cooler including sliced ham, sliced turkey, and alfredo sauce. Date mark required foods are allowed a max 7 day shelf life. CDI- Out of date foods disposed of.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic (house hold use only) blender in kitchen. CDI- Blender removed.

3-302.11 Store food by final cook temperature. Observed raw chicken stored above raw bacon in reach in cooler. CDI- Food properly stored.

4-602.11 Food contact surfaces must be cleaned at least every 4 hrs of use. Observed can opener not used today with food left on the blade. CDI- Can opener placed in dish for cleaning.

3-401.11 Cook foods to proper cook temperature using continuous cooking process. Observed chicken wings that are being partially cooked and then cooled for a later reheat. Need to follow food code requirements for keeping a log and receive permission from health department to use non-continuous cooking processes for meats. CDI- PIC will cook this chicken to 165 min. and they will no longer partially cook meats.

3-501.17 & 3-501.18 Date mark all required TCS/RTE foods refrigerated more than 24 hrs, per NC food code. Maintain 7 day shelf life for all date mark required foods. Observed a number of TCS foods that are frozen and then not re-dated after thawing, including chicken wings, and sandwich meats. Cannot keep up with 7 day shelf life. Foods with un-known thaw dates were disposed of.

4-501.11 Maintain equipment in good repair. Observed torn gaket on walk in cooler door.

6-301.11 Handwashing Cleanser, Availability- Observed hand sink at bar without soap and paper towels. Also needs handwashing signs. CDI placed soap and paper towels at bar hand sink. Also placed signs at hand sinks

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Observed ice machine chute needing to be cleaned. CDI maintenance and manager broke ice machine down and cleaned thoroughly. Also put ice machine on weekly schedule.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Observed cut melons holding at 50F and yogurt at 51F. CDI items were placed in walk in cooler. Breakfast bar was being broken down at time of inspection.

4-302.12 Food Temperature Measuring Devices- Observed facility without probe thermometer readily available. Facility needs a small diameter probe thermometer. CDI- PIC located a stem thermometer for use.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition- Observed vent above dish machine needing to be cleaned.