TRADE RESTAURANT AND BAR

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw sausage being stored over pasteurized liquid eggs inside walk in cooler. CDI: Storage was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee touch head/hair with gloves on then proceed to handle customer food. CDI: Employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sweet potatoes, goat cheese, and asparagus inside prep top above 41F. All other items in prep top/unit were at 41F or below. Items were surrounding freshly cooked tomatoes that were placed in the unit to cool. Observed hushpuppy mix and tomatoes in prep top/unit 2 above 41F. All other items in prep top unit were 41F or below. Observed unsalted butter sitting out on counter above 41F, according to PIC butter has only been out for 2 hrs. CDI: all items were moved to walk in cooler to cool, except for hushpuppy mix which was voluntarily 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 .

3-502.11 Obtain a variance for specialized processes.-Pf. Observed house made beef jerky being stored on dry storage shelf. According to PIC they place raw marinated beef into dehydrator and let it dehydrate for 2-3 days. Facility does not have a HACCP plan or approval. CDI: PIC voluntarily discarded beef jerky. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 flooring around and underneath equipment in need of cleaning.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed PIC pick up thermometer that fell on the ground & transition into temping par-cooked salmon in the walk-in cooler. CDI - PIC coached on when to wash. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed food handler place trays of par-cooked salmon filets over ready to eat cucumbers and cherry tomatoes in the walk-in cooler. CDI - Par-cooked salmon was relocated/reorganized to prevent cross contamination. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety.

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 passthrough dish machine reach final rinse temperatures of 156.3 after three cycles. PIC contacted engineering onsite to assess. After assessment, EHS verified at 4th cycle which resulted in a final rinse temperature of 151.3 F. 5th assessment resulted in final rinse temperature of 156.3 F. PIC contacted Hobart for emergency service and has decided to provide take out only until machine is operable. -1.5- Verification is required. 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.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed final cook temperature of grilled chicken reach 140 F. CDI - Grilled chicken placed back into the oven and cooked > 165 F. 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. - P. Observed employee par-cook salmon filets and then not properly document information such as initial cooking time and cooling; and no proper label about product being parcooked was present for storage. CDI - Items written on chart during inspection. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following TCS foods being held for resale past their expiration dates and several items with date labels incorrectly label exceeding 7 day requirement: Tomato sauce (10/31-11/6), chowder soup (11/1-11/7 & 11/4-11/10), ham (11/3-11/9), coleslaw (11/4-11/10), cooked chicken wings (11/5-11/11), hard boiled eggs (11/5-11/11). Observed the following TCS foods without date labels: Cooked pasta, cooked shrimp, corn, cooked chicken legs and wings. CDI - All expired and some unlabeled foods were voluntarily discarded by the PIC. Remaining items without date marking were traced back to 11/8 and labels added; PIC corrected date labels for items incorrectly labeled past 7 days: Turkey (11/10-11/17) corrected to 11/10-11/16. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed the following foods cooling in the walk in cooler tightly covered with plastic, in high densities/large volume and in deep containers: Salads (2x ct), potato salads (5x ct), orzo (2x ct) and coleslaw. EHS observed inefficient cooling after 30+ minute intervals. Refer to temperature chart. CDI - PIC instructed food employee to divide foods into smaller portions, spread across sheet pans and leave uncovered to allow heat exchange and efficient cooling towards < 41 F. -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels in prep top.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen. Ensure pest control is contacted.

4-501.11 Maintain equipment in good repair. Observed three out of order standing reach-in units; one used for storage of aprons and towels. -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 visible food spillage inside of prep top across from stove top. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and bag stored with produce (potatoes). -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed visible food debris inside hand sink at cook line. CDI - Discussed restrictions on hand sinks with PIC and staff present. Hand washing stations may not be used for purposes other than hand washing. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris residue on surface of blade of can opener stored as clean and on vegetable chopper at clean drain board of dish machine. CDI - Rewashed, rinse, and sanitized utensils per instruction. No points deducted due to improvement noted. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various recently prepared TCS applicable foods hot holding < 135 F at hot box and at steam table. Refer to temperature observation chart. From further investigation, team well verified to be reaching 125 F. CDI - Product from hot box reheated to > 165 F, remaining foods at steam well placed on emergency TPHC and will be discarded at 2:00 PM. -1.5- Verification is required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods with cold holding temperatures exceeding 41 F. Refer to temperature observation chart. From discussion with PIC, several items were placed into cold well for services at 11:00 AM at cold line, whipped unsalted butter and maple butter held out in room temperature since 7:00 AM, and remaining TCS foods cold held in their respective refrigeration units since last night. Upon further investigation, EHS discovered the cold well’s ambient temperature registering at 56 F. CDI - Foods from early morning and previous day voluntarily discarded; items at cold well were placed on emergency TPHC until 2:00 PM. -1.5- Verification is required. 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). Observed hard boiled eggs from yesterday without date labels. CDI - Allowed PIC to add proper date labels. 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 rice held past 7 day requirement (7/6-7/12) and lettuce mix with out date label. CDI - Rice and lettuce mix were voluntarily discarded by PIC. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed no time written for all breakfast buffet line items. CDI - Items voluntarily discarded as they were at the end of the 4 hour TPHC. Discussed SOPs and requirement of written time stamps with PICs. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed butane fuel cartridge stored with and above clean utensils on shelving unit. CDI - PIC removed chemical. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer bucket with solution read at 50 ppm quat. CDI - Sanitizer discarded and new sanitizer with fresh solution of 200 ppm provided. -0-

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three metal food containers on drying rack stacked together while wet. CDI - Utensils separated. Ensure not to wet stack dishes. 0 point demerits due to improvement observed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris/residue on food contact surface of dishes stored as clean. CDI- PIC rewashed, rinse, and sanitized dishes. REPEAT 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed breakfast menu with eggs asterisked to a footnote only containing reminder portion of consumer advisory. Ensure all menus asterisk to disclosure and reminder or describes that the item is cooked to order in the name of the food. EHS will follow up within 10 days to ensure menus consumer advisory is changed.

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 multiple secondary containers of seasonings without labels. CDI- PIC labeled all containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen. Ensure pest control is contacted.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on skins of avocados stored as washed. CDI- PIC removed unwashed avocados to be washed prior to use.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored touching oats. CDI- PIC removed scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on drying rack stacked together while wet. Ensure not to wet stack dishes.

4-501.11 Maintain equipment in good repair. Observed sautee prep unit with missing handle on left side door. Repair. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units with deep dark grooves. Ensure cutting boards are able to be effectively cleaned and sanitized.

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 max/min dish plate thermometer unable to turn on due to dead battery. CDI- PIC replaced battery.

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 residue. Observed dishes with sticker residue on non food contact surfaces. CDI- PIC rewashed, rinsed, and sanitized all dishes. No escalation of points due to different area observed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in produce walk in cooler, in the area outside of the produce walk in cooler and chemical closet to the right of the dish machine. Repair.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food handler crack raw shelled eggs at the cook line, transition into handling ready to eat bread, grab a clean metal food container and portion washed parsley into said container. CDI - PIC instructed food employee to discard all RTE foods, remove container, discard gloves and wash hands. -2-

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed handsink in the server prep area is not functioning. Out of order sign posted on station. Next closest handsink is adjacent to dish machine. Repair the sink. -1- ***VERIFICATION REQUIRED

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 chicken stored over beef in the walk in cooler. No physical evidence of contamination observed. CDI - Product was relocated/reorganized to prevent cross-contamination. -0- 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 two metal food containers and a ladel with food debris stored as clean. CDI - Utensils removed to dish machine to be washed, rinsed and sanitized. 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. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. Observed food handler rinse 3 knives which were used to cut produce at prep sink and place utensils as clean on magnetic shelve. CDI - Employee educated and utensils transferred to the 3-compartment sink to be washed, rinsed and sanitized. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed final cook temperatures of chicken wings was between 140-158 F. CDI - Products placed back into the oven and cooked > 165 F. -1.5-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods with temperatures exceeding 41 F. Refer to temperature observation chart. One container placed above the load lines. One product held in cold holding since last night according to PIC, while remaining pulled out of the walk-in cooler during the cooling process. CDI - Items in cooling relocated to walk-in freezer to cool back down to < 41 F, remaining foods voluntarily discarded. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

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 marinara sauce in container date labeled for croissants 12/31 and no pull date for gravy made on 12/21. Observed the following exceeding 7 days: Boiled eggs (12/27), ham (2x - 12/23) and feta cheese (12/9). Also observed another container of gravy with only a pull date. Discussion with PIC who stated that gravy from 12/21 was pulled to thaw yesterday and marinara sauce had been prepared last night and had been transferred to container with an old label. The additional container of gravy, which had a thaw date, did not include its prep date. PIC could not produce prep date. CDI - REHS allowed PIC to date mark items with exception to gravy and other expired foods, which were voluntarily discarded. -3- ***Facility has had consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan. 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 lettuce, cheese, cut fruits and diced tomatoes cooling in the walk in cooler covered and in high densities. Cooling process interrupted as items were transferred to the line on the second floor. As foods were brought to the line, REHS observed 0-2 F degree change after > 25 minutes. CDI - PIC instructed food employee to uncover and transfer products to the walk-in freezer for rapid cooling towards < 41 F. Items began to cool down after 10 minute verification. REHS discussed with PIC about monitoring temps by utilizing existing cooling logs. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee hand drying food containers with wiping cloth. CDI - Employee educated. Discontinue this practice. -0-

4-501.11 Maintain equipment in good repair. Observed door handles on prep reach-in unit in disrepair. PIC states that engineering has been advised for replacement handles. -0-

REPEAT VIOLATION: 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 walk-in freezer condenser lines accumulating ice build-up. Thaw and clean. No escalation of points due to different area observed. -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 ice and debris accumulating on floor inside of the walk-in freezer. Keep clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes above 41F in the prep top cooler in front of flat top. Potatoes were above the load lines. PIC stated that these were used for breakfast. Observed soy milk at the server station above 41F. Recommend either keeping them at 41F or below or TPHC. CDI - allow PIC to cool back down to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the following items not datemarked: cut honey dew, chicken tortilla, open goat cheese, and succotash Observed the following exceeding 7 days: edamame (9/2) roasted corn (9/3) goat cheese (9/2) gravy (8/27) mushroom gravy (9/2) CDI - PIC placed date on succotash as they stated they was prepped a day ago. All other foods were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.Observed knives being stored in sanitizer bucket. CDI - PIC removed the knives.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on the prep top cooler and on prep table 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 interior of prep top cooler cooler and some cookline equipment accumulating food residue and debris. Clean and maintain.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed the 3-compartment sprayer hose hanging below the flood rim of the sink. Repair the spring and ensure the sprayer hose is hanging above the rim of the sink. Verification visit required in 3 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over liquid pasteurized eggs in walk in cooler. Observed raw chicken stored over beef in the walk in cooler. CDI: Product was relocated/reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed the facility is non-continuous cooking steak, however records/documentation has not been taken. CDI - Provided education and review the approved non-continuous procedures with the PIC again. Failure to comply may result in further permit action.

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 without datemarking. PIC stated they were prepped yesterday. CDI - Allowed to datemark. Improvement with datemarking. Will move to half demerits. REPEAT 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 mashed potatoes cooling in the walk in cooler covered. CDI- PIC uncovered. 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 .

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 effective hair restraint. CDI - PIC provided.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels on prep tables. CDI - towels removed or placed in sanitizing buckets.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed used aprons on prep tables. CDI - PIC removed.

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 leak in ceiling in the dry storage room over single service items. Remove items to prevent contamination. Repair leak

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed the following expired, exceeding 7 days: hummus 12/21; garlic aioli 12/24; yuzu 12/24; almond milk 12/21; milk 12/16 CDI - PIC voluntarily discarded **Failure to comply may result in further permit action which may require the use of a risk control plan to help aid in this repeat occurrence.** 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 . 3-501.18 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: 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 .

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 two employee drinks on prep counters in the kitchen prep area. CDI - drinks were relocated.

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 ricotta dated for 8/15, cut turkey chub not date marked, open feta not date marked, Rillettes dated 8/25 (PIC stated that this product is frozen therefore shall have a thaw date) . CDI -Ricotta and feta discarded. Turkey chub date marked since it was opened today, allowed to date mark Rilettes since PIC stated it was thawed on 9/25. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled bottles of what PIC identified as oil and water throughout cooking line.

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 rice cooked yesterday in walk in still 45F. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melons in reach in cooler cooling at a rate of .02F/min. Melons were 46F with 2 hours left to cool. CDI: Product was uncovered, placed in shallow pans and cooled in the walk in cooler. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 salmon dip in the prep top dated 3/28, and black eye pea hummus from 4/9. CDI: Items voluntarily discarded. Observed garlic in oil in the walk in from 4/14, and several ROP items in the walk in including marscapone, pizza sauce, and mozzarella from march. CDI: Items voluntarily discarded. Observed wings in reach in from 4/14. CDI: Wings voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection as all items requiring labeling were labeled. Future violations of date marking will result in full point deduction and a Risk control plan and/or permit action. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written for breakfast buffet or for potatoes held at the stove. CDI: Items labeled.

3-502.11 Obtain a variance for specialized processes.-Pf Observed several ROP food items including raw salmon, marscapone cheese, pizza sauce, mozzarella, and pepperoni. CDI: Items voluntarily discarded. EHS suggests using 10K bags for raw fish. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility is ROPing ready to eat TCS foods with no variance. CDI: Items voluntarily discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling while tightly covered in large cambro. CDI: Items were spread out and relocated to the walk in.. Observed rice cooling in a deep cambro in the walk in. CDI: Rice was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler #54 doors. PIC placed a ticket in with maintenance during inspection.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed handsink in the banquet prep area is not functioning. Sink has been disconnected. Next closest handsink is on the other side of the kitchen past 2 cooking lines and distance is the width of the facility. Repair the sink. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored behind pasteurized eggs in prep top. CDI: Product was relocated/reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

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 walk in cooler #8 (dairy and raw meat) holding food above 41F. CDI: All TCS products voluntarily discarded except for raw meats held from 41F-44F. Meats relocated to walk in cooler #9. See product disposition form. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 no date mark on cut lettuce, feta cheese, fresh mozzarella, hummus, chimichurri, cooked potatoes and cut kale. CDI: Feta and mozzarella were voluntarily discarded. Remaining items were properly date marked with large batch date from the cooler. Ensure all containers of TCS products reflect original prep/open date. 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 sliced ham from 1/15, sliced turkey from 1/18, diced ham from 1/19, and goat cheese from 1/15. CDI: Products voluntarily discarded.

3-501.13 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 tilapia in the walk in thawing while still in vacuum package. CDI: Item voluntarily discarded.

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 several unlabeled bottles of what PIC identified as oil and water throughout cooking line.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an air temp of 45F. PIC called refrigerator repair company during inspection. See #22. EHS will make a follow up visit to confirm that the cooler has been repaired. Observed gasket on middle 3-door reach in cooler for banquets.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed fruit commingled with ready to eat foods in the reach in on the line. There is no prep sink on the line for fruit to be pre-washed during service. Ensure all produce is washed prior to placing on the line for service. CDI: Fruit was removed and washed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons in walk in cooler after 3.75 hours at 50F. CDI: Melons voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one pan of mashed potatoes stored below 135F. Potatoes were double panned. CDI: Potatoes voluntarily discarded.

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 several food items stored in prep tops above 41F including but not limited to tomatoes, spinach, cheese, Cajun cream sauce, and Cole slaw. CDI: Items in prep tops from the morning were voluntarily discarded. Items prepped right after lunch were rapidly cooled to 41F.

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 no date mark on fully cooked wings, sliced deli meats, milk or cream. CDI: All items dated as back ups and/or PIC stated they were done yesterday. 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 hummus date marked 11/9 and 2 in-house made jellies date marked 11/3. CDI: Products voluntarily discarded.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for breakfast buffet items held on TPHC. Facility is not currently running the breakfast buffet. CDI: EHS sent PIC the procedures to fill out.

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 breakfast menu lacking disclosure statement. - VR - Verification required within 10 days to ensure menus have been corrected. REPEAT VIOLATION Improvement from previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling while tightly covered in large cambro. CDI: Items were voluntarily discarded. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboard on wall to the right of the door leading from the dining area to the kitchen.

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 . - REPEAT - Observed multiple stacks of dishes with stickers and/or sticker residue. Ensure stickers/sticker residue are removed completely during washing process. - CDI - PIC moved dishes with sticker/sticker residue to dish machine area to be properly cleaned.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Observed dinner menu lacking asterisks to indicate which food items are offered raw or undercooked. - VR - Verification required within 10 days to ensure menus have been corrected. 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 breakfast and dinner menus lacking disclosure statement. - VR - Verification required within 10 days to ensure menus have been corrected.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of sanitizer stored above packets of sugar, Splenda, etc. - CDI - PIC moved sanitizer spray bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . - REPEAT - Observed raw sausage links cooling in a covered, deep container. Sausage links did not decrease in temperature over a one hour period. Observed sliced turkey stacked high cooling in a bowl uncovered. Turkey only cooled 1F over a one hour period. - CDI - PIC placed sausage links and turkey on sheet trays and moved to WIC to aid in cooling process. Both items had only been cooling from prep for about 45 mins per PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed several stacks of dishes stored wet. Allow dishes to air dry before stacking.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed dish machine at bar area without power and therefore not operational. PIC provided quotes from multiple vendors to show facility is actively working towards fixing dish machine. EHS did not observe any issues with facility taking dishes to back room to be cleaned. PIC stated the dish machine should be fixed by the end of the quarter.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change tasks and not wash hands before donning gloves. Observed employee wash hands improperly and then don gloves to handle food. CDI: Employees educated and properly washed hands. Overall multiple proper hand washes and glove changes were seen throughout inspection. Ensure more follow up with temp personnel is done regarding handwashing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off orange in handsink. Observed food debris in handsink at dish area. Observed coffee grounds in handsink near breakfast buffet. CDI: Employee educated on hand sink use. Sink cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs commingled with blueberries. CDI: Blueberries were voluntarily discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with minor build up. Ensure more frequent cleaning. 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 pan with burgers with some build up. Ensure pans are cleaned between reloading with packages of burgers. CDI: Pan cleaned.

3-401.14 Establishment must follow the requirements and obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety observed records do not meet requirements for non-continuous cooking. No non-continuous cooking has been done since 4/26. PIC stated that he is trying to eliminate non-continuous cooking within establishment as it is not necessary for most of their banquets due to change in procedure of when food is prepared. CDI: EHS and PIC discussed that records must be completely filled out and retained.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling in walk in cooler at 0F/min. CDI: Melons were uncovered and cooled to below 41F by end of inspection.

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 several food items stored in prep tops above 41F including but not limited to cut melons, cut leafy greens, and cheeses. CDI: Items were placed in prep tops from walk in cooler this morning less than 4 hours prior. Items rapidly cooled to 41F. 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 yellow beets, red beets, house made apple pie mix, and Cole slaw dated past 7 days. 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 no date marking on several items including but not limited to cooked cod, cooked potatoes, greens, chicken salad, deli meats, tomato paste, and oatmeal. CDI: Items were date marked with prep dates as all were within the past 2 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling while tightly covered. CDI: Items were unwrapped.

3-501.13 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 fish in cooler drawer and walk in thawing while still in vacuum package. CDI: Items cut open.

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 several unlabeled bottles of what PIC identified as oil and water.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed calamari with no handle on scoop. CDI: Scoop removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked dishes stored as clean. CDI: Items separated for air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed dish machine at the bar has no power to it. Ensure machine is properly working. Facility is currently taking all dishes to the main dish machine in the back. Due to facility not maintaining equipment that it was permitted with, if machine is not properly working during next inspection due to issues outside of sanitization, permit action may be taken. REPEAT VIOLATION

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 left side of sandwich prep top holding above 41F. Items were double panned. PIC provided EHS with temperature charts that were completed on the food items this morning (8am). CDI: Items were able to be rapidly cooled to 41F. Significant improvements made in managerial control throughout facility. 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 chicken stock from 2/15, chicken wings from 2/13, and cream cheese from 2/18. CDI: Products voluntarily discarded. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler #29 chipping and in need of repainting or replacement. REPEAT VIOLATION Previous violation corrected as a new dish machine is being installed this week. See general comment note about plan review.

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 dish machine flaps with food debris on them. Ensure more frequent cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at handsinks. CDI: Engineering was called and repaired issue within 20 min.

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 written clean up procedures on site. EHS provided PIC with a copy of the state plan.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee contact ready to eat, cut melons with barehands. CDI: Melons were washed properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs in prep top behind pasteurized eggs. CDI: Items reorganized. REPEAT VIOLATION 3-302.11(A)(1) Separate the different types of raw animal foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw sausage stored over raw bacon in walk in cooler.CDI: Items reorganized. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed berries stored above ready to eat items in reach in cooler. CDI: Products reorganized. REPEAT VIOLATION EHS provided PIC with storage order stickers today during inspection.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed employee par-cook airline chicken and then not properly document information such as initial cooking time, and cooling; and no proper label about product being parcooked was present for storage. CDI: Items written on chart during inspection. NOTE: EHS worked with PIC to approve an updated procedure in compliance with 2017 food code.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed items in small prep top above 41F. All items above 41F were double panned. CDI: Items voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed feta from 10/5 in prep top. CDI: Product voluntarily discarded. Observed feta, Canadian bacon, and sliced ham in walk in with no dates; and chicken wings in reach in with no date. CDI: Items properly dated as all were from within 48 hours.

3-501.13 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 in cooler drawer thawing while still in vacuum package. CDI: Items cut open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed berries that employee stated are washed stored in original container after washing. CDI: Items washed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking food with no hair restraint upon entering kitchen. CDI: Employee donned hat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean. CDI: Bowls rewashed.

4-501.11 Maintain equipment in good repair. Observed bar dish machine not functioning. All bar ware is going to the back dish machine for cleaning. Ensure equipment is repaired or replaced. REPEAT VIOLATION Due to volume the temporary change to using the back dish area is acceptable.

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 max/min thermometer on site for hot water dish machine. CDI: EHS educated PIC on required equipment.

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 ceiling area in banquet storage hall with water stained ceiling tiles. Observed flooring tile cracked as you enter main kitchen and in back prep area. PIC stated that the facility is going to go through a remodel beginning November 12, 2021. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection. EHS completed inspection with the Food and Beverage Manager. Food protection manager arrived for EHS to go over inspection after the write up.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, PIC was unable to explain employee health policy including symptoms and illnesses that are required to be reported. Employee health policy that employees sign for facility was located during inspection. CDI: EHS provided Employee health policy poster to be hung in the facility. EHS educated PIC on employee health policy.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat produce in walk in cooler. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored behind shredded cheddar and cooked chicken in cooler drawer. CDI: items rearranged. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes and cut cantaloupe that PIC stated were cut today cooling in the prep top cooler at a rate of 0F/min. CDI: Items were moved to the walk in and properly cooled to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fresh mozarella cheese holding above 41F in the prep top cooler. Items were double panned. CDI: Item was voluntarily discarded, fresh product was brought to the line and product was properly loaded into the prep top cooler. Observed ranch in bar reach in above 41F. CDI: Ranch was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on gallon of milk that PIC stated was opened yesterday. CDI: Product was date marked.

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 melon and cut tomatoes cooling in prep cooler. CDI :Items moved to the walk in for cooling.

4-501.11 Maintain equipment in good repair. Observed bar dish machine currently not functioning. When bar service resumes, ensure that dish machine is working. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of ice machine with pink and black build up where the machine has condensation build up. CDI: PIC cleaned the area.

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 ceiling area in banquet storage hall with water stained ceiling tiles. Observed ceiling tile over dirty dish area is an absorbent tile and is water stained. Replace tile with only non-absorbent ceiling tiles. Observed flooring tile cracked as you enter main kitchen and in the back prep area. PIC stated that facility is going to go through a remodel in Fall/winter 2021. REPEAT VIOLATION Points not escalated today. If project is not completed by next inspection, Full points will be deducted.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw sausage stored over raw tuna in reach in cooler. CDI: Items rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored behind shredded cheddar in cooler drawer. CDI: items rearranged.

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 container of lettuce that was chopped today with 4/17 on the pan. Label appears faded and is peeling as if the pan went through the dish machine. CDI: Label removed. Lettuce was properly date marked.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in coolers and walk ins throughout that is peeling or rusted. Observed bar dish machine currently not functioning. When bar service resumes, ensure that dish machine is working. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling area in banquet storage hall is missing some ceiling tiles. Observed flooring tile cracked as you enter main kitchen and in the back prep area. PIC stated that facility is going to go through a remodel in July 2021. PIC showed EHS the proposed kitchen plans. EHS reminded PIC of the plan submittal and approval process for remodeling and equipment changes. REPEAT VIOLATION

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked garlic in oil in prep top with no date mark. PIC stated that it was prepared yesterday. CDI: Product dated. All other items in facility were properly date marked and in compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy fruit fly presence in chemical room to right of dish machine. PIC showed EHS pest control records where facility was treated 10/22 for the insects. EHS advised PIC to continue to monitor the situation and have pest control out more frequently if needed.

4-501.11 Maintain equipment in good repair. Observed bar dish machine currently not functioning. When bar service resumes, ensure that dish machine is working.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep unit in need of cleaning and bottom of cooler drawers in need of cleaning. Observed some ice build up on interior of walk in freezer door. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling area in banquet storage hall is missing some ceiling tiles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink along entryway wall. CDI: Papertowels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready to eat items in the walk in cooler. CDI: Items rearranged. REPEAT VIOLATION Improvement from last inspection. Only one storage issue today.

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 hot pickled asparagus in walk in that PIC stated was from a month ago. Product had a date of 9/3. CDI: Product voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for 2 egg option on the breakfast menu. Menus are only electronic. CDI: PIC added consumer advisory and asterisked item during inspection.

4-501.11 Maintain equipment in good repair. Observed catering area reach in cooler shelving to be peeling. REPEAT VIOLATION Previous violations corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of chicken wing prep top with liquid in the bottom. REPEAT VIOLATION Previous violation corrected.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored over ready to eat salsa in walk in cooler. CDI: Steak relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over ready to eat items in reach in cooler. CDI: Tomatoes relocated.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed no records for non-continuously cooked food items since 2/13/2020. No records for salmon and chicken in the walk in. CDI: Product was voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pasta salad and tuna salad cooling at 0F/min in reach in cooler. CDI: Items were uncovered. Tuna was spread out. Product cooling at proper rate by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in ice well holding above 41F. Observed items in flip top to left of main cooking flat top holding above 41F. These items were double panned. Observed goat cheese in prep top, across from previously mentioned flip top, above 41F. Observed milk products in reach in IRD cooler above 41F. CDI: All items above 41F were voluntarily discarded. Observed cut sausage and tomatoes cold holding above 41F in buffet reach in. CDI: Items rapidly cooled at proper rate during inspection. Tomatoes reached 39F. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta salad cooling cooling while tightly covered and tuna salad cooling in deep container in reach in cooler. CDI: pasta salad uncovered and tuna salad was spread out. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler with salsas and dairy. Observed peeling shelving in reach in cooler for servers with juices.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some tape and tape residue on outsides of containers stored as clean. CDI: Tape removed and some pans taken to dish area.

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 missing tiles along exterior wall of walk in cooler. REPEAT VIOLATION Previous issue corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bar reach in cooler holding milk products above 41F. CDI: Products voluntarily discarded. Observed lettuce in ice above 41F. CDI: Lettuce voluntarily discarded. REPEAT VIOLATION Improvment from previous inspection because previous under performing cooler has been replaced.

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 pimento cheese from 10/28, soy milk from 10/26, and almond milk from 10/27 in various coolers. CDI: Products voluntarily discarded. 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 no TPHC procedures for breakfast items held in the kitchen on TPHC. Procedures written during inspection. Observed no label on hollandaise sauce or tomatoes. CDI: Items were properly labeled. Through discussion, employee stated that items are saved after each day. CDI: PIC stated that the procedure they have written and they train on is that milks are supposed to be discarded. Items voluntarily discarded today.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on bar food menu. CDI: Facility will use main dining room menu for food until proper wording can be added to the menu.

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 ham and cut sausage cooling in walk in cooler while tightly wrapped. Observed cut ham cooling in reach in cooler on line while tightly wrapped, in a very packed cooler. CDI: Product moved to reach in and uncovered in the back 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 wall at in room dining handsink where hand soap dispenser is to be significantly damaged.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed one container of blackberries stored over ready to eat food in reach in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk at 44F in reach in at bar. CDI: Product voluntarily discarded. Observed orange juice and milk above 41F in reach in cooler for room service. Products are only in cooler for 24 hours. Products were not above 45F. CDI: Products remained reach in and cooler temperature turned down.

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 pickled onions date marked 5/14 in prep top and 5/12 in reach in cooler when batch was made on 5/9. CDI: Items properly date marked. Observed container of soymilk at the bar date marked 5/6. CDI: Product voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on side of sanitizer bucket at bar. CDI: Cloth placed in sanitizer during inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee belongings comingled with single service items at coffee station.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed dorm style refrigerator being used at the bar to hold milk.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tile along catering storage hallway. PIC stated that the ceiling is leaking again and is being repaired this week. Observed damaged flooring and tiles throughout facility. REPEAT VIOLATION Improvement from previous inspection.

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 wings and melons cooling at a rate of 0F/min. CDI: Products spread out in thin layer in cooler, and left uncovered. Products then rapidly cooled. REPEAT VIOLATION Significant improvements in cooling have been made since past 2 previous inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler #8 holding food items above 41F but below 45F. CDI: Refrigerator records show it was below 41F this morning. PIC put in work order to have refrigerator serviced. Any food not for use within 4 days moved to another cooler. Observed some steaks holding above 41F but below 45F in reach in cooler next to fryers. CDI: Steaks put on ice.

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 pea soup and lentil soup in reach ins with no pull/thaw date. Observed fruit with yesterday's date, when it was prepared today. CDI: Pea soup and fruit voluntarily discarded. Lentil soup 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 Orzo soup with no date mark. CDI: Product dated properly. Overall date marking in facility is very thorough.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on in room menu with cold smoked salmon. Observed asterisk on children's in room menu. Children's menu items may not be served raw or undercooked. VERIFICATION REQUIRED

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler #8 holding food items above 41F. PIC placed a ticket in to maintenance to have it repaired during the inspection. VERIFICATION REQUIRED 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 wings cooling in deep pans while covered in walk in. CDI: Product moved to sheet pans and left uncovered, spaced out on speed rack. Observed fruit cooling while covered in reach in cooler. CDI: Product uncovered. Observed sausage cooling in prep top upon arrival. CDI: Sausage relocated. REPEAT VIOLATION

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer containers at the bar stored on floor. CDI: Buckets lifted off of floor.

4-501.11 Maintain equipment in good repair. Observed some damaged gaskets on reach in coolers. PIC stated that some have been ordered and they are waiting for them to come in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of cooler #20 with food debris.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor in main line of kitchen with grout needing to be filled in and damaged tiles. REPEAT VIOLATION Significant improvement from previous inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed container of unwashed apples and citrus fruits over containers of meat and cheeses in reach in. CDI: Items reorganized. REPEAT VIOLATION Overall improvements made in storage of food throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice wand in freezer with food contact surface unprotected. CDI: Wand was washed, rinsed, and sanitized, wrapped in plastic and refrozen.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed kale sausage soup cooling at a rage of .375F/min on ice. CDI: Product more frequently stirred and then it was cooling at a rate of .92F/min. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced turkey cooling in reach in at a rate of 0F/min. CDI: Product moved to flat pan for rapid cooling. REPEAT VIOLATION NOTE: Overall facility has made huge strides in education of staff and is working on training and has implemented tracking for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked lettuce in ice on line. CDI: Amount of lettuce was reduced and product was wedged into ice so ice was up and around product. REPEAT VIOLATION Overall significant improvements made in cold holding throughout facility.

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 berry jam cooling in deep pans with ice not up and around product. CDI: Jam was placed in half pans to rapidly cool. Observed turkey cooling in reach in while tightly covered. CDI: Turkey spread out and uncovered in larger pan. Observed sausage kale soup cooling on ice with infrequent stirring. CDI: Stirring frequency increased.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed olive oil bottles not labeled at grill station. CDI: Pan labeled. REPEAT VIOLATION Improvement from previous 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 employee cell phone stored on prep surface at the bar. CDI: Phone relocated. REPEAT VIOLATION Significant improvement from previous inspection.

4-501.11 Maintain equipment in good repair.Observed shelving in reach in units rusted/peeling. REPEAT VIOLATION Significant improvement from previous inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing floor tiles in various areas. REPEAT VIOLATION Significant improvement from previous inspection. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed heavily stained ceiling tiles throughout facility. REPEAT VIOLATION Significant improvement from previous inspection.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Through discussion and observation, there is an overall lack of control of procedures and processes throughout the kitchen as evidenced by temperature violations, datemarking violations, handwashing issues, lack of knowledge of when foods were prepared, and lack of knowledge of what procedures are for different foods (ex: saying foods are held hot when procedure is to hold them on time), and lack of training with employees on specific procedures such as TPHC.

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 employee wash hands for less than 15 seconds and then use bare hands to turn off faucet. CDI: Hands on training provided to employee by EHS and employee properly washed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink on hot line. CDI: EHS directed employee to wash hands at handsink. Employee washed hands at handsink. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves with no handwash in prep area. CDI: Employee washed hands and donned new gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink for buffet line with heavy tea and coffee staining. Sink is being used as a dump sink. CDI: Staff corrected and directed to only use sink for handwashing during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon in walk in cooler stored over ready to eat foods. Observed raw salmon and raw bacon stored over ready to eat foods in banquet walk in cooler. Observed raw shrimp and raw steak stored over ready to eat foods in reach in coolers. Observed parcooked (raw) tuna stored over ready to eat food in walk in. Observed frozen raw products out of hermetically sealed packages stored over frozen ready to eat products in walk in freezer. CDI: All products reorganized. REPEAT VIOLATION 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed produce in walk in cooler. CDI: Items rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. - P Observed tomato slicer and can opener blade with food debris on it.CDI: Items moved to dish area and washed, rinsed, and sanitized. REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea pots used for room service with some black build up and heavy staining.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed seared, par-cooked tuna in walk in. Observed no pre-approved procedure for par cooking tuna. PIC stated that they used the procedures for other proteins that are approved. EHS determined that food was properly prepared. Tuna added to procedures today and approved by EHS during inspection. 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed that parcooked tuna was not properly labeled as "Raw, must cook to 165F" as required by procedures. CDI: Product labeled during inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut melons cooling in walk in at a rate of 0F/min. CDI: Products placed on sheet pans, uncovered and then cooled at proper rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed clarified butter in squeeze bottle on hot line below 135F. CDI: TPHC procedure created for product. Product labeled with 4 hour time hold and discarded at proper time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed omelet toppings held on ice above 45F. Observed raw shell eggs held at omelet station above 45F. CDI: Items voluntarily discarded at 4 hours. PIC recommends holding these items on TPHC. Observed calamari in reach in cooler above 45F. Reach in cooler is completely full on each shelf, prohibiting proper air circulation. CDI: Calamari voluntarily discarded. Cooler reorganized. Observed items on ice at hot line holding above 45F. CDI: Items rapidly cooled. 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 cooked mushrooms dated 11/21 and cooked sweet potatoes dated 11/21 in cooler drawer. Observed ricotta dated 11/14 and cooked shrimp dated 11/23 in reach in cooler. Observed cooked penne dated 11/26 but held above 41F in reach in cooler. CDI: All items voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on pan of pulled pork and pans of crab cakes cooked Wednesday night. CDI: Dates added.

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 time marking on foods held on hot line. Observed items not be discarded at the four hour expiration of 10:30am. Observed butter held on TPHC at buffet wrapped up, and date marked by employee to be saved and used tomorrow.

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 melons cooling in deep plastic lexans, while covered. Employee directed to place items on sheet pans uncovered. Items were later seen covered with plastic and still not cooling. CDI: Cover removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils not labeled at buffet line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies around drain at prewash section of dish area. PIC advised to call pest control.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed some food not covered at buffet line omelet station. Observed sneeze guards do not adequately protect food, as they are very high. Facility's policy is to have a person monitoring the buffet at all times. Several times during the inspection, the designated person was in the kitchen or server hallway area, not attending food. CDI: Attendent went back to line. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee belongings comingled with food in kitchen areas. CDI: Employee belongings separated.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on preparing food at dessert station.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths throughout facility on prep surfaces. Observed wet cloth under cutting board at buffet station. Observed sanitizer bucket at the bar with wet cloth in it and sanitizer at 50ppm quat.

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 in use rubber spatulas stored in room temperature water at buffet line. CDI: Spatulas taken to dish. New spatulas obtained for station and placed on a clean plate.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee belongings stored comingled with clean equipment. CDI: Employee belongings separated.

4-501.11 Maintain equipment in good repair. Observed dessert cooler is not functioning. PIC stated that he thinks a new one will be coming to replace it. Observed split gasket on "back up rotation" cooler. Observed shelving in reach in units rusted/peeling. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with burn marks stored as clean. CDI: cutting board voluntarily discarded. 4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed broken thermometer on hot line prep cooler. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken scoop at icecream station. Observed burned and flaking rubber spatula stored as clean. CDI: Items voluntarily discarded. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed banquet walk in cooler with strong odor. Cooler should be regularly emptied, and thoroughly cleaned. Observed some food debris and build up in reach in coolers and on gaskets. Observed shelving in walk ins with some build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing behind/at top of tiles in banquet walk in cooler. Observed missing ceiling tiles in some areas. Observed overall various areas of walls and floor that are in need of touch up paint, replacement of tiles, and repairing/grouting of tiles. 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 leak in storage hallway for banquet items. Observed heavily stained ceiling tiles throughout facility.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed roast light equipment for hot holding for banquets with normal light bulbs. Provide shatterproof bulbs. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Normal location is under construction. PIC directed to provide a proper temporary designated area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed one line employee add cheese to a cooked omelet with his bare hands. CDI, product discarded and instructed employee that bare hand contact of ready to eat food isn't allowed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw cold smoked salmon stored above ready to eat deli meat. CDI product move to shelf below ready to eat products. Ensure raw fish is stored below ready to eat products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the deli slicer with debris and a can opener with debris. CDI, items removed for cleaning. PIC advised procedure is to clean the slicer after each use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed milk in the bar refrigerator at 53 F. Observed cooked sausage and goat cheese at 50 F in a reach in refrigerator. CDI all products discarded by 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 one container of cabbage that wasn't date marked and staff were unsure when the product was prepared. CDI product discarded. Overall several other items prepped within the last 24 hours were found with out dates. Ensure staff remember to date mark products.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed a bar refrigerator with internal air temp at 53 F. TCS products inside the equipment observed at 53 F. CDI, TCS products removed from the refrigerator. This unit isn't approved for TCS products until it has been repaired.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed no thermometer in the reach in refrigerator across from the flip top refrigerator. Observed the reach in refrigerator at the buffet area not functioning properly.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed cooked salmon on the bottom shelf of a refrigerator left uncovered. CDI. Product covered. Ensure items that are not being cooled are protected and kept covered while in long term storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in several areas. Ensure items are air dried after they are washed, rinsed, and sanitized.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed several utensils and pans with damaged surfaces. CDI items discarded. Ensure all food service untensils are discarded when they become damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed refrigerator shelving and gaskets collecting residue in some areas. Observed shelving with rust. Ensure non-food contact surfaces are kept clean.

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 floors in need of cleaning around equipment in some areas.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee crack raw shell eggs, change gloves, and then handle clean plate to go to customer with ready to eat food with no handwash before donning new gloves. CDI: Employee educated on when to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over ready to eat deli meats in walk in cooler. Observed raw calamari, and raw fish stored over ready to eat chicken wings in reach in cooler. CDI: Items reorganized so raw items are stored appropriately.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links and blueberry maple sausage patties holding below 135 on hot line. CDI: Items rapidly reheated to over 165. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made garlic oil at room temperature on counter from 5/10. Garlic oil is a TCS food. CDI: Garlic oil voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection

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 labels on breakfast potatoes or hollandaise sauce. Observed no column for meats, cheeses, or salmon on buffet chart. CDI: Column added on chart. Items on hot line labeled with tape. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked sheet pans stored as clean.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed a certified food protection manager present during inspection however there was an overall lack of control over measures used to prevent food borne illnesses including but not limited to date marking, cooling, cold holding, hot holding, and time as a public health control.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handle lettuces with bare hands after inspector temped item and stated that they were above 45F. CDI: Item voluntarily discarded. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink as you enter kitchen. CDI: Paper towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell egg, and then move to handle clean dishes and plate ready to eat food on the dishes that now were cross contaminated with a raw protein. CDI: Employee educated on when to change gloves and wash hands. Employee changed gloves and washed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed short rib for a banquet in pans cooked last night at 53 and 48F. Items voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links in hot box holding below 135F. CDI: Sausage links voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad prep cooler holding items above 45F. CDI: Items voluntarily discarded. See #45.

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 many items that were dated between 4/13 and 4/23 that chef stated were frozen and that were pulled to thaw this past week. No thaw date was on containers of penne sauce, gravies, ham, brunswick, bacon jam and others. CDI: Items voluntarily discarded. Observed pimiento cheese dated 4/24, egg yolks dated 4/21, and deviled egg mix dated 4/12. CDI: Items voluntarily discarded. 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 no TPHC procedures for potatoes held on cook line, breakfast buffet cheese and meat assortment, hollandaise sauce, salsa, yogurt, butter, or cream cheese. Observed no log for breakfast buffet cheese and meat assortment. Add items to existing log for breakfast buffet. REPEAT VIOLATION TPHC form provided today via email with inspection.

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 short rib cooling in walk in while covered by combination of sheet pan and bag. CDI: Short rib voluntarily discarded. Observed spinach prepared and placed in prep top cooler to cool. CDI: Spinach moved to walk in to rapidly cool. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor in kitchen. CDI: Onions moved to shelf for storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with unapproved jewelry handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in a sanitizer bucket with no sanitizer. CDI: bucket filled to proper concentration.

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 utensils in standing water at cook line. CDI: Utensils put under running water in sink.

4-501.11 Maintain equipment in good repair. Observed salad prep cooler with standing water in it, and not holding food items at 45F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris build up in salad prep cooler. Ensure equipment is cleaned at a frequency at which food debris does not build up.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive amounts of bulk equipment that is not being used, stored in dry storage area, including but not limited to shelving and fan.

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 missing ceiling tiles throughout kitchen including in utensil storage areas, over dish areas, and some pass through areas where food will be carried. Observed several water damaged tiles throughout facility. Ensure leaks have been repaired and that tiles are changed in a timely manner. Observed some flooring tiles and coved flooring areas that are damaged throughout kitchen and wait area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartenders bare hand fruit for drinks at the bar. CDI: Tongs provided for bar use.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine rinse reading below 180F. Observed plate reader to display 139F. CDI: Facility is now washing dishes through dish machine and submerging in quat sanitizer at 3-comp sink for required contact time. Engineer of facility stated that a hot water heater has blown and will not be replaced for 3 weeks. A temporary heater is being used but it is not providing consistent hot water to dish machine in order for machine to properly sanitize. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar in use and reading 0ppm sanitizer. Observed chemical bottle to be empty. CDI: Fresh chemical provided, machine primed and at proper concentration by end of inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed sausage links cooling in walk in at 0F/min. Observed diced sausage cooling in reach in at 0F/min. Observed pasta cooling in reach in at 0F/min. CDI: Sausage items vented. Pasta placed on ice and cold running water. Items fell at appropriate rates after changing cooling methods.

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 jam in walk in dated 2/6. Observed garlic confit in walk in dated 2/3. Observed shallot confit in walk in dated 2/3. CDI: Items voluntarily discarded. Observed several items in reach in cooler on line with incorrect labels and dates. 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 PIC stated that milk items and hashbrown potatoes are on time from 6am - 10am. Observed no TPHC procedures on site for items. Observed no labeling system for the potatoes held on time. CDI: TPHC paperwork provided via email today.

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 sausage links and diced sausage cooling while tightly wrapped. Observed pasta cooling in large cambro. CDI: Sausage containers vented and pasta placed on ice and cold running water. ~

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed items for drinks at bar with no means of protecting food. CDI: items moved out of direct reach and contamination from customers.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups and lids at bar unprotected.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in dessert cooler. Observed damaged door/missing handle on room service reach in cooler.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed that hot water takes a very long time to reach handsinks and is not consistent in temperature. Discussion with facility engineer revealed that a hot water heater blew the other day. CDI: A temporary one is in place that does not have a recirculation pump so it takes a long time to get hot water to certain areas and it is not consistent when not in use.

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 dish employees wash hands and then turn off faucet with barehand, therefore recontaminating hands. CDI: Education given to PIC to relay to employees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed blueberry sausage and chile sausage holding on line below 135F. Lid was open, not allowing food to maintain temperature. Lid closed and product was ovefr 165F by end of inspection. REPEAT VIOLATION Overall, hot holding is significantly better.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings and french toast batter holding above 45F. CDI: Wings voluntarily discarded, french toast batter placed deeper in ice bath so that the ice was above product level. REPEAT VIOLATION Overall, cold holding is significantly better.

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 turkey, ham, and cheese date marked for 7 days, above 45F. Items were on their 5th day. CDI: Items voluntarily discarded. Observed cheese and canadian bacon on line date marked from 10/22. Employee stated she just filled them yesterday. CDI: Items properly labeled. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on all day menu to only have reminder, not disclosure. VERIFICATION REQUIRED

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 utensils stored in water below 135F. CDI: water heated up.

4-502.11(A) Maintain utensils in good repair. Observed cracked ice scoop stored as clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers remaining on dishes after being run through the dishwasher. Observed bottom of prep cooler with heavy food debris on main cooking line. Observed reach in cooler (AM prep cooler) with black build up on the interior. Observed several shelves in need of repair in coolers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles above storage areas. Observed ceiling tiles with large water stains and walls stained where a leak occurred. Observed missing floor tile in service area between front buffet and kitchen. Observed several areas of kitchen in need of repairing, including floors and walls and peeling ceiling tiles. Facility is set to be renovated within the next year. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink near buffet being used as dump sink. REPEAT VIOLATION Improvement from last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 breakfast sandwiches in hot box below 135F. CDI: Item placed on time from when it is built, not when it goes out to the buffet. REPEAT VIOLATION Improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg whites and raw shell eggs held on ice above 45F. CDI: items reduced in amount so that the ice is up and around the container.

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 cheese date marked for 7/30 in reach in. Observed crab cake date marked 8/7-8/12. PIC stated that the crab cake was frozen on the 7th and then pulled out yesterday to thaw. CDI: Pull date written on crab cake. REPEAT VIOLATION SIGNIFICANT IMPROVEMENT FROM PREVIOUS INSPECTIONS

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 one large pan of romaine cooling in reach in cooler while tightly covered. Item was uncovered and cooled to 45F within 15 min. REPEAT VIOLATION Improvement from last inspection

3-305.11 Food Storage-Preventing Contamination from the Premises - C Ensure that once food is at or below 45F, it is covered to prevent contamination from other foods and units.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ice cream, sliding door, chest freezer being used to store frozen products. No labeling available to determine if equipment is rated for anything other than prepackaged goods.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several areas of kitchen in need of repairing, including floors and walls and peeling ceiling tiles. Facility is set to be renovated within the next year.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large trashcan at back prep station. CDI: Trash can relocated. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over pasteurized eggs in prep cooler. Observed raw fish stored over ready to eat melons, cheese and herbs in reach in cooler. CDI: Food items relocated to safe location.

| 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed a hotel pan of fish stored in hot box holding at 124F. CDI: Fish reheated during inspection.

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 grits in flip top prep cooler date marked for 4/13. CDI: Product voluntarily discarded. Observed several food items date marked for 4/19 that PIC stated were prepared today. CDI: Products properly datemarked. REPEAT VIOLATION Improvement from last inspection.

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 several items above 45F cooling in various parts of facility including cut melons, parfaits, and sliced tomatoes. Items were all tightly wrapped. CDI: All tightly wrapped foods above 45F were vented for proper cooling. REPEAT VIOLATION

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ice cream, sliding door, chest freezer being used to store frozen products. No labeling available to determine if equipment is rated for anything other than prepackaged goods. 4-501.11 Maintain equipment in good repair. Observed several pieces of equipment with holes from age/change of use, equipment that is no longer easily cleanable, and equipment that is worn. Maintain equipment in proper order.

5-205.15 Maintain a plumbing system in good repair. Observed hose connection at dish station to be leaking.

6-304.11 Mechanical-Ventilation - C Observed donut machine in kitchen. PIC stated that machine is used in lobby. Discussion with PIC about how mechanical ventilation is needed when frying is done.

egg2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee blow her nose, then put gloves on immediately with no handwash to continue preparing RTE food. CDI: Employee instructed to wash hands. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used to fill up and store caraf, at breakfast/server station. CDI: Items relocated and discussion with PIC to ensure that all staff are aware that handsinks shall only be used for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at server handsink near breakfast area. REPEAT VIOLATION

} 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers with stickers and sticker residue, nested together and stored as clean. CDI: Containers taken to dish area for proper wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 salsas, butters, and cream cheese held at room temperature on breakfast bar. Suggestion made to PIC to add items to TPHC paperwork. CDI: Items added to TPHC permanently, today. Observed spinach above 45F, and held on ice at omelet station. CDI: Spinach moved to reach in cooler for proper cooling. PIC instructed employee to store spinach in reach in cooler from now on, as it was not keeping temperature on the ice. 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 hotel pans of ham and turkey labeled for yesterday, above 45F. PIC stated that items were sliced today. CDI: Items properly labeled and separated onto sheet trays for cooling. Observed 3 containers of fingerling potatoes holding at 43F and dated as done 3/29. CDI: Items voluntarily discarded. Observed yellow salsa with a date of 3/27, date marked to be held until 4/5. CDI: Item voluntarily discarded. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling in reach in coolers including cut melons, hotel pan of ham, and hotel pan of turkey, while tightly covered. CDI: Items vented for proper cooling. REPEAT VIOLATION

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 white/cream colored powders in large containers with no label. CDI: Items identified by PIC as all purpose flour and donut mix. Containers labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed chef prepare omelet with no hair restraint.

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 handle of scoop stored down in quinoa in dry good area. CDI: Scoop removed. Observed rubber spatula stored in sanitizer at breakfast line. CDI: Utensil moved to clean, dry location. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket to be damaged on reach in cooler on line. REPEAT VIOLATION

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee move from dirty dishes to clean dishes with no handwash. CDI: Employee directed to properly wash hands when moving from clean to dirty items. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink near produce wash station and no papertowels at bar handsink. CDI: Papertowels provided during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at bar with sanitizer not pulling at proper concentration. CDI: Engineering called during inspection. ECOlab called during inspeciton. All dishes from bar to be washed, rinsed, and sanitized in kitchen until machine is fixed. VERIFICATION REQUIRED 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers, stacked together, with tape and tape residue still on them

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items held above 45F in cold holding, including potatoes in several areas, turkey, ham, potatoe soup, cheese, and pulled pork. CDI: Items out for less than two hours were rapidly cooled. All other items were discarded. 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 sausage from 3/3, carmelized onions from 3/6, and several items with incorrect dates according to PIC. CDI: Items out of time/temperature window were discarded. Items incorrectly labeled were correctly labeled. 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 no items held on time today during inspection. Observed logs being used for TPHC by facility for breakfast items. Facility did not have a pre-written procedure. CDI: TPHC paperwork provided today via email with inspection. 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 poached egg on "quinoa waffle" not marked as undercooked. VERIFICATION REQUIRED

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 several items cooling in reach in coolers while tightly covered. CDI: Items vented for proper cooling. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed box of sausage thawing on counter top. Sausage was 67F. CDI: Employee discarded product.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several utensils stored on stove in water at 111F. CDI: Water heated up to 135F for storage. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee move dishes straight from conveyor to drying rack, stacking the wet dishes. CDI: PIC advised employee to separate all items for air drying.

4-501.11 Maintain equipment in good repair. Observed gasket to be damaged on reach in cooler on line.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at server handsink. PIC stated that the station is used throughout the day.

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 several pieces of equipment and vents with heavy layer of dust accumulation.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee making omelettes at breakfast bar and then walking food to patrons, then coming back to the line to continue cooking. CDI: Employee directed to wash hands before returning to make food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on breakfast bar below 135F. CDI: Items switched to time permanently. Facility keeps a chart of when foods are placed out on line and all food on line was at or above 135F when placed out at 6am, according to chart. TPHC paperwork provided with inspection via email.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on breakfast bar above 45F. CDI: Items switched to time permanently. Facility keeps a chart of when foods are placed out on line and all food on line was at or below 45F when placed out at 6am, according to chart. TPHC paperwork provided with inspection via email.

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 several items prepared yesterday or the day before with no date mark on them. 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 two pasta items date marked 12/7 and 12/8. CDI: Items discarded. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling in prep coolers or cooling while tightly covered. CDI: Proper cooling methods shown to PIC and directed to employees. All items taken to walk in cooler for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on bottle of oil at line.

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 employee storing in use utensils in 103F degree water. CDI: Utensils taken to dish area. New utensils brought up.

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 different pastas held greater than 7 days. CDI discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in banquet hall area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units in need of resurfacing or replacement.

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 wall in dish area molding and in need of cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deli meat and potatoes not cooling at sufficient rate. CDI potatoes discarded and deli meat cooling method changed.

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 deli meat cooling mounded and covered. Del meat placed on speed rack tray and taken to walk in to cool. Potatoes were discarded.

n4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on all prep unit in need of replacement or resurfacing.

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 mold in dish area on wallls.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee health policy missing information. CDI provided employee health policy with proper information. -0 points-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishwasher unable to achieve 180 degree rinse water . 10 day verification required. sanitizing is to take place in 3 compartment sink until water temperature can be addressed.

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 noodles , roast beef held longer than 7 days. 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 several containers of milk and jalapeno pickes made using hot brine technique not date marked.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed hot brining of jalapenos for pickles . product was not properly date marked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout the kitchen prep area in need of replacement. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of microwave in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee handle trash and then change gloves before going back to food prep. CDI - PIC instructed handwashing. -2-

3-302.11(A) Separate the different types of raw animal foods. -P Observed whole muscle beef stored under ground beef on speed rack. CDI - Items switched. -0-

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 portioned turkey and ham at 49-51F. CDI - Items placed in walk in to cool. Make sure products are cold prior to placing in portion bags. REPEAT -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths on counters and in the prep sink. CDI - Wiping cloths placed in soiled linen container. -.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in several soiled bus tubs on shelving in the kitchen. Clean out the containers prior to storing clean utensils. -.5-

4-502.11(A) Maintain utensils in good repair. Observed cracked ice scoop. Replace. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving. Clean. -0- REPEAT

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling above front line. Clean. -.5-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep counter. CDI drink moved.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employees handle greens and potaotes with bare hands. CDI greens discarded and potatoes reheated to 168F.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed main dish machine only reaching 157F. CDI unit fixed on site.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed tomatoe sauce, cavatapi, penne, and another type of pasta that was cooled from overnight and above 45F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed clarified butter on counter, lettuce that was overstacked in an ice bath, cheese, salami and butter holding in reach above 45F. CDI items discarded and unit repaired on site and TPHC procedures left for clarififed butter. 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 fettucini, spaghetti, roasted tomaotes, cooked shrimp, and pastrami that was held over 7 days, and butter that was not dated. CDI items discarded and butter dated. Repeat. Facility made improvements on date marking. Left at half points.

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 pastas and tomatoe sauces in large metal bowls. CDI items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed undersides of mixers in facility soiled with debris.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed mussel tags that were held in the facility without dates. CDI tags from recent batch dated when finished from day before.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P..Observed parcooked fish stored above fully cooked chicken. CDI item rearranged on rack. Repeat.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed rack with par cooked beef, fish and chicken that was not labeled as such. CDI rack labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed ham, cheese, sausage, and spinach that was in an improper ice bath by the omelet station. CDI items discarded. 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 onion jam not dated. CDI item dated. 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 different containers of sausage, cappicola, chicken stock, cole slaw, noodles, and crab cakes were held over 7 days. CDI items discarded. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility without chlorine test strips to check bar dish machine. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of mixers, cooler vents, and prep doors soiled with debris.

3-301.11 Preventing Contamination from Hands - P,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.-P. Observed employee slicing limes without gloves. CDI hands washed and gloves put on.

6-301.14 Handwashing Signage - C. 6-301.14 Post a handwash sign at each handsink. No handwashing sign in womens bathroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw salmon over ready to eat food. CDI items relocated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed butter sitting on the counter, tuna in cooler at 49F, and whipped butter in reach in at 50F. CDI items discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 blue cheese in walk in not dated. CDI item dated. 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, sliced turkey, goat cheeses, crab cakes, almond pesto, tomato onion mix, ranch dressing, and blue cheese dressing past 7 days. CDI items discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menus missing disclaimer. Verification required.

3-501.15 Cooling Methods - PF. 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 tuna, steak, chicken, chicken salad,lettuce, and tomatoes tightly covered in cooler. CDI items vented and salad put in speed rack.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in breakfast cooler.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Unpackaged food may not be stored in direct contact with undrained ice. Observed lettuce stored in undrained ice.3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of flour, batter, ice, and dry foods uncovered.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be used for only one task only, and changed when soiled, damaged, or task interrupted. Observed employee handle trash can and continue food prep. CDI hands washed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed soiled utensils in facility. CDI items moved to sink for cleaning. Repeat

3-501.14 Cooling - P. Foods prepared at ambient air temperature shall be cooled 70F to 45F and below in 4 hours. Observed whipped butter at 56F after 4 hours. CDI item discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed spinach and shredded cheeses in an ice bath at 45F and above. CDI items discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE shall be labeled with date food cooked and prepared. Foods that are 41F or below have a 7 day shelf, and 42-45F have a 4 day shelf life. Observed pancetta, crab cakes, turkey, and chicken wings not labeled. CDI items labeled. Repeat3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. PHF/RTE shall follow time/temperature parameters. Observed sausage and ham held past 7 days. CDI items discarded.

3-501.19 Time as a Public Health Control - P,PF. Time stamp shall be put on TCS food when removed from temperature control. Observed time logs not properly indicating when food placed at room temperature. CDI used masking tape to indicate when foods are placed on time.

3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow containers, separated into smaller portions, and left uncovered. Observed TCS foods on cooling rack and whipped butter tightly covered. CDI items uncovered.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be held in a chemical sanitizer in between uses. Observed wet cloths on prep surfaces.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact shall be cleaned to prevent accumulation of debris. Observed reach in cooler doors and utensil holder soiled with debris.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperatures. Observed parcooked beef stored over parcooked salmon. CDI items relocated.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed mixer in facility with food debris and a few plates. CDI items moved for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held should be 135F or above. Observed sausage at 129F and roasted potatoes at 112F. CDI items discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods that are cold held should be at 45F or below. Observed lettuce in ice bath at 61F, Kim Chi at 50F, salami at 47F, and hummus at 49F. Ambient cooler temperature at 60F. Facility made Kim Chi were they hold it out at room temperature for about 5 days. CDI items discarded and lettuce placed in cooler for cooling. Verification required.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods that are held in the facility shall be dated. Foods that are 41F or below have a 7 day shelf life, foods at 42-45F have a 4 day shelf life. Observed Kim Chi held out at room temperature for about 5 days. Item is not following time temperature parameters, and no variance for this process. CDI item discarded.

3-202.12 Additives - P. Food additives that are not generally regarded as safe (GRAS) must have a variance when used in the facility. Observed cure 6.25% nitrite in facility, PIC mentioned it was used for corn beef. CDI left variance information for facility to use nitrite as a food additive and told facility they can not use it until they received variance from the state.

3-502.11 Variance Requirement - PF. Food establishment shall obtain a variance from a regulatory authority before prepariung food by another method that is determined by a regulatory authority to require a variance. Observed facility making Kim Chi. CDI item discarded and variance application left. Told facility they connot make it anymore until they receive variance from the state.

8-103.11 Documentation of Proposed Variance and Justification - PF. Faciltiy shall have documentation of a variance when doing specialized processes. Observed facility have Kim CHi on site without variance allowing process to occur. CDI item discarded and application given.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition. Foods required to be date marked shall be discarded if 7 days of refrigeration at 41F or below or 4 days at 41-45F are exceeded. Observed pork and marinara sauce past the 7 days allowed under refrigeration. CDI - discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Observed facility does not have a disclosure on their menus or room service menus. RVR. Facility must add a disclosure.

3-501.15 Cooling Methods. Facility must use approved cooling methods such as shallow vented pans. Observed two pans of chicken tightly covered while cooling. CDI.

Maintain equipment in good repair and properly operating. Observed the hot wells in the employee cafeteria were rusting and in general poor repair. Replace.