HILTON GARDEN INN CHARLOTTE AIRPORT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple containers of strawberries with fuzzy white build up. EHS noticed a significant improvement from the last inspection since the strawberries were the only non-compliant items as opposed to having several other items out of compliance. -CDI- PIC voluntarily discarded the necessary containers of strawberries. REPEAT*** Due to improvement, points not escalated. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a soiled can opener blade. This was the only food-contact surface that was soiled with food debris/residue. -CDI- PIC immediately placed the can opener in the dish machine to be W/R/S. Due to different circumstances from last inspection, points not taken. REPEAT*** (0 pts) 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 .

3-501.17 (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 no clear system for date marking. Some items were date marked for 6 days and other items were date marked for 8 days throughout the facility. 10 DAY VERIFICATION REQUIRED*** EHS will make follow up visit to check on the date marking system. 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 a few items throughout the facility that were dated marked for 8 days and a few items that that had expired from their date marks. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wiping cloth that was visibly soiled with debris not being stored in a sanitizer solution. -CDI- Wiping cloth was immediately placed in a QUAT sanitizer solution at 400ppm. (0 pts)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed slightly wet stacked containers. -CDI- PIC immediately separated top allow proper air drying. (0 pts)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single service lids being stored on the floor in the dry storage area. PIC stated that those must have just been placed there this morning from getting other pieces of single-service items on the shelf. -CDI- PIC placed the box of lids on the shelf. (0 pts)

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 healthy accumulation of fuzzy build up on the fan covers on the condenser in the WIC. EHS noticed a significant improvement from the last inspection with the wire racks and gaskets. Due to the circumstances and improvement from the last inspection, points not escalated. REPEAT*** (0.5 pts)

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 draining pipe from one of the prep sink leading directly into the drain. -CDI- PIC contacted maintenance and the pipe was cut so that there was an air gap. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed containers of strawberries, a container of raspberries, and herbs that were adulterated with white fuzzy build up. -CDI- PIC voluntarily discarded the necessary items. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the guide of the deli slicer soiled with residue/debris. Increase cleaning frequency/clean every 4 hours. Due to severity, points not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a container off salsa that had been date marked 5/25/2026. -CDI- PIC voluntarily discarded the salsa. Due to severity, points not taken. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact r surfaces throughout the facility soiled with grime/debris such as the wire racks in the WIC as well as most off the gaskets on cold holding equipment throughout the facility. Increase cleaning frequency. (0.5 pts)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee cracking raw eggs then was about to dawn new gloves to handle RTE food without a hand wash. -CDI- EHS intervened and educated food employee. Employee washed hands following the correct procedures then donned new gloves. (0 pts)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed microwave soiled with food debris/residue. -CDI- Food employee immediately cleaned the microwave. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced ham, smoked salmon, and corn salsa above 41F while said to be cold holding in the flip top unit. PIC stated that it was due to the flip top doors being opened and closed during breakfast. -CDI- PIC placed the items in the WIC to be quickly cooled. Due to the circumstances from the last inspection, points not increased. (1.5 pts) REPEAT*** 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed several packages and boxes of food with ice covering the packaging caused by the ice in the WIF. The unpackaged food was not observed as contaminated. (1 pt)

4-502.11(A) Maintain utensils in good repair. Observed spatulas and a serving spoon with damaged handles making them no longer smooth and easily cleanable. Repair or replace damaged utensils. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade of the table mounted can opener to be covered in an accumulation of food debris/grime. REPEAT. Points not escalated due to improvements from previous inspection. CDI - PIC brought can opener over to dishwashing area and informed dishwasher to emphasize cleaning the blade when washing the can opener. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house packaged chicken bistro sandwiches, smokehouse wraps (roast beef) and grilled chicken Caesar salads that were found in the open faced patron grab & go cooler at temperatures of 43-56F. Smaller quantities of the same items were also found in the 2 door glass RIC adjacent the office in the back kitchen at temperatures of 44-55F. Patron grab & go ambient observed at 40F and 2 door glass RIC observed at 39F. PIC stated that they sell a lot of these house packaged items and they are made daily. The chicken is cooked daily in the morning and the roast beef is cooked with peppers in the morning and then all items are cooled down in the WIC before preparing the grab & go boxes. PIC stated the items were beginning to be put into the grab & go boxes at 7am when he arrived. CDI - All out of temperature grab & go boxes were removed from the RICs, had their lids removed, placed on a rolling cart, and placed into the WIF to rapidly cool. All items were observed at 28-35F by 9:45am. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a large commercial bottle of salsa opened in the RIC adjacent the kitchen entrance that was not provided with a date mark. PIC stated the item was opened the day prior during their dinner service hours. CDI - PIC date marked item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed an in-use wiping cloth for the counters at the cookline being held in a bucket containing a soap and water mixture. No sanitizer bucket was observed set up at the cookline. CDI - PIC set up sanitizer bucket at the cookline.

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 the exterior/non-food contact surfaces of the robot coupe and the burger press to have an accumulation of food debris. PIC stated items aren’t used often and were observed stored on a back prep counter without any protective covering to prevent potential contamination. - Observed a light build up of food debris in the lowboy portion of the cookline opentop refrigerator.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of roasted red peppers stored on a shelf in the dry storage room with dents along their seams. CDI - PIC voluntarily discarded cans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of small metal insert containers stored as clean on the storage racks in the dishwashing area with visible food debris and sticker residue on their surfaces. CDI - PIC removed dishes and placed in dirty dish pile to be W/R/S. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed prepped chicken Caesar salads and mixed green salads cooling on a rolling cart in the WIC. As per PIC, the grilled chicken is pre-cooked and cooled before salads are prepped. Salads were observed stacked on the cart and with the lids completely on. Mixed greens salads observed with no change in temperature after 30 mins (58F) and chicken Caesar salads cooled from 61F to 60F after 30 mins. CDI - PIC removed lids to salads, unstacked containers and placed rolling cart into WIF for rapid cooling. All salads observed at 41F or below 30 mins after corrective actions. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed 3 milk carafes at the patron cold buffet that were not provided with a TPHC time stamp. PIC stated the milks were held using time and discarded daily after breakfast (6am-10am). CDI - PIC time stamped milk carafes with discard time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a case of butane fuel stored on a shelf in the dry storage room directly above food products. CDI - PIC relocated butane to lower shelf, away from food products.

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 prepared chicken Caesar salads and mixed green salads cooling on a rolling cart in the WIC. Salads were observed stacked on top of one another and with the lids completely on the products, not allowing for adequate cold air flow around the products. CDI - PIC unstacked salads, removed the lids, and moved to WIF for rapid cooling. Observed salads at 41F or below 30 mins after corrective actions. 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 squirt bottles of condiments and multiple containers of salt and pepper mixtures in the kitchen that were not labeled as to their contents. REPEAT. CDI - PIC labeled squirt bottles and salt and pepper containers.

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./2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking coffee in food prep area with no lid or straw. -CDI- EHS educated food employee on proper drinking procedures and food employee discarded items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed dish cart stored in front of handwashing sink in dish pit area. -CDI- PIC relocated item. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed white buildup on blueberries in WIC. -CDI- PIC voluntarily discarded items. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE produce in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine at dish machine at 0 ppm. -CDI- PIC changed sanitizer bucket and concentration read at 100ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in top half of prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 41F. Observed items in display RIC above 41F. Refer to temperature chart. Observed ambient air of unit at 38F. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed whole milk date marked 8/24 (discard 8/30). Observed wings improperly date marked 9/21-9/28 (discard should be 9/27). Observed tomato soup, mashed potatoes and cut lettuce with no date mark. Per PIC, milk date mark was incorrect and items with no date mark were prepared yesterday. -CDI- PIC properly date marked items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed consumer advisory on breakfast and dinner menu that did not state for ALL items that items can be cooked to order/cooked your way. **10 DAY VERIFICATION REQUIRED** -0.5-

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 labels missing on squeeze bottles of ranch, sweet chili sauce, bbq, and oil. -CDI- PIC properly labeled items. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket and ice accumulation on WIF door. PIC stated that item had been repaired after last inspection but then unit had been broken again and new order had been placed. **REPEAT** -0.5-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee drinking in food prep area from cup with no lid or straw. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored over cooked brisket in WIC. CDI - PIC corrected food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored over sauces in RIC. 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 dried food residue on deli slicer guard. CDI - PIC removed slicer to be washed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on ice machine divider.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken in low reach in cooler at 44 F. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 salsa in RIC with no date mark. Observed pepperoni, spinach, and American cheese in low reach in cooler with no date mark. Observed cooked brisket and deli meat in WIC with no date mark. REPEAT. CDI - PIC voluntarily discarded all food. 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 deli meat dated 4/3 - 4/20 in WIC. Observed pasta dated 3/30 in low reach in cooler. Observed salsa dated 3/18 in RIC. CDI - PIC voluntarily discarded all food. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. PIC stated that cream cheese packets are placed back in cooler after breakfast. Employee stated that liquid eggs are saved after breakfast in some cases. Both items are held without temperature control and listed on TPHC procedures. CDI - EHS reminded PIC to discard both items after breakfast in all cases.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal dispensers missing ingredient and nutrition labeling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held halfway out of sanitizer bucket. Keep cloths fully submerged in sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gasket and ice accumulation on WIF door. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household blender in kitchen. Replace with commercial, ANSI certified or equivalent.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee crack raw shell eggs with bare hands before attempting to handle ready-to-eat food. EHS intercepted and reminded employee to wash hands. CDI - employee washed hands before continuing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored over lettuce in prep top. CDI - PIC moved shell eggs to bottom of low reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken cooked last night in WIC at 43 F. CDI - PIC voluntarily discarded food. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened package of ham, container of marinara, and egg crumbles in prep top without date mark. PIC did not know when items were opened. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed French toast mix made with liquid pasteurized eggs on TPHC without written procedures. CDI - PIC added item to existing TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken from last night cooling in covered plastic tray in WIC. Observed sausage removed from hot holding for banquet event cooling in ambient air on prep counter. Sausage was removed from hot holding one hour prior and was temped at 90 F. CDI - PIC moved sausage to WIF and will cool foods in shallow and uncovered metal containers in WIC or WIF. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw salmon in sealed vacuum package in low reach in unit. Package label requires fish to be removed from package prior to thawing. REPEAT. CDI - PIC removed fish from vacuum package.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal dispensers in consumer self-service area without ingredient or nutrient labeling. Post ingredient list and nutrition label for these items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT Observed sausage links in prep cooler above 41F (about 61F) due to resting on top of food pans in unit. PIC placed sausage links in WIC to rapidly cool. Milk in thermoses at customer self service bar was around 51F. These thermoses were placed on 4 hr TPHC since facility discards at end of service. CDI Due to improvement, point eduction will be reduced to half points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items held on 4 hour TPHC without time signature of start or discard time. These items also needed to be added to the current TPHC form located on office door. (Breakfast sausage, potatoes, and customer self service thermoses for milk/half and half.) CDI-PIC added items to TPHC form and marked down discard time on white board. Breakfast is from 6:30-10am and PIC indicated that these items have been always discarded after breakfast service.

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 menu with asterisk noting disclosure of undercooked food items to menu items that are not/should not be undercooked - i.e. asterisk was located next to chicken sandwiches, fish and chips, quarter chicken, shrimp pasta, ribs and French toast. PIC will adjust menu accordingly. Verification required within 10 days.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw salmon filets in prep reach in that were still in ROP packaging with vacuum seal still in tact - packaging notes that fish must be removed from ROP before thawing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced eggs, sliced lettuce, roasted veggies, and cooked shrimp in prep cooler were stored above 41 F. Items were placed in unit this morning according to management. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths stored on counter in-between use. CDI- cloths were placed in container of sanitizing solution at proper strength.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed an atmospheric vacuum breaker at mop sink that is under continuous pressure. Cut the water off when not in use, or placed another vacuum breaker at the base of the faucet. -zero-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser at the 3 comp sink is not dispensing at the right quat ppm. PIC has called Diversey to come and maintenance it. There were no sign of sanitizing at the time of inspection. VR within 3 days. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple dishes with food residue stored as clean. Dishes moved to the dish machine to be rewashed. 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 . -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice, tomato, sausage, and ham above 41F. Per PIC, tomato, sausage, and ham were brought out to the flip top unit less than an hr ago for breakfast orders. PIC stated that the rice were cooked yesterday and has not been used at all this morning. CDI: rice voluntarily discarded and tomato, sausage, and ham were placed in the walk in freezer to cool quickly. REPEAT VIOLATION -3- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 black beans (1/29) and Cole slaw (2/8) dated past 7 days in the walk in cooler. CDI: voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 potato made this morning tightly wrapped in the walk in cooler. CDI: container vented. -0- 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 .

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 dead light bulb in the hood system. Recommend to replace. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with expired CFPM. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bar hand sink used as a dump. EHS discussed with PIC and designated the other sink at the bar as the dump sink. CDI: strainer for dump sink moved to the other sink. -1-

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 bacon stored over ready-to-eat dumplings and pre-cooked pulled pork. CDI: items rearranged -1.5-

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 ham and diced tomatoes over ice at 55F. EHS suggested to put items on TPHC or put items in a deeper hotel pan to allow ice all around the containers. CDI: EHS had PIC place items on emergency TPHC with the template filled out during inspection. -1.5-

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 milk, marinara sauce, pulled pork, beans, and rice made yesterday night, per PIC, with no date mark. CDI: PIC dated all TCS foods made yesterday. -1.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated reporting agreement via email. -0-

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 facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with dried up food debris. CDI: dishes were placed in the dish pit to be washed. REPEAT VIOLATION -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomato, sausage links, ham, sausage patties, and a bowl of cut melons/fruits stored over ice at 59F-62F. PIC stated items were brought out about an hour ago. EHS has suggested and provided a TPHC template, via email, if items are preferred to be put out with little temperature control. CDI: items were brought into the walk in cooler to quickly cool. Observed a pitcher of whisked unpasteurized eggs stored over ice at 54F. PIC stated eggs were placed over ice about an hour ago. EHS has suggested and provided a TPHC template, via email, if items are preferred to be put out with little temperature control. CDI: pitcher was brought back to the walk in cooler to quickly cool. REPEAT VIOLATION -3-

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 slaw (1/12) and alfredo (1/5) stored in the prep reach in past 7 days. CDI: items voluntarily discarded -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available. VR within 10 days. -0.5-

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a whisk and two pans that are stored as clean but still had food debris on it. CDI: PIC placed in dish area to be rewashed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, quinoa, sautéed vegetables in the flip top unit at 44F-45F. Ambient air temperature of unit is 44F. PIC is aware and will be having a technician come take a look at it tomorrow (07/27/2021). EHS allowed PIC to bring tcs foods into the walk in cooler since it was brought out there an hour ago. Observed raw shelled eggs in flip top with a temperature of 52F. REPEAT VIOLATION VR within 10 days. -3-

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 scoop in the flour bucket stored with handle touching the flour. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. CDI: pans were laid out to air dry properly. REPEAT VIOLATION -0.5-

4-501.11 Maintain equipment in good repair. Observed gaskets in prep coolers throughout the kitchen in need of replacements and/or cleaning. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tiles in front of the walk in cooler chipped and parts of them missing. PIC stated he has a work order in for maintenance to come fix. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep cooler that were stored above 41 F. PIC stated that items were placed in cooler last night. CDI- items were denatured and discarded into trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack on containers that were stacked wet. CDI- containers were separated and allowed to air-dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean excess grease from exterior of fryers and grill in kitchen area. Clean exterior of refrigeration units and shelving in kitchen area.

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. Clean floors under equipment and in corners in kitchen area. Clean splash from walls behind prep station in kitchen areas. Clean stains from walls in dish room.

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

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed pieces of mildew in ice from ice machine. CDI- Ice machine was turned off and begin draining contents.

4-501.11 Maintain equipment in good repair. Replace microwave near prep area. Microwave has rusty present and other damaged areas in interior. Also, repair leaking faucet at prep sink near microwave.

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. Clean dust on wall behind ice machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink above prep station in kitchen area. CDI- drink was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon and beef steak stored above mashed potatoes and pinto beans in walk-in freezer. Also, observed two tubes of ground turkey above ready-to-eat items in walk-in freezer. CDI- all items were reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage stored in Hot Holding unit below 135 F. Sausage was in unit, but was never brought out for service. CDI- sausage was placed in walk-in cooler and allowed to chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies noted in kitchen area.

4-501.11 Maintain equipment in good repair. Replace torn gasket on refrigeration door near front counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease from hood screens in kitchen area. Clean exterior of refrigeration units and fryers in kitchen area.

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. Clean grease from wall behind grill area. Clean dust from wall behind ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were above 41 F. Items were placed in cooler this morning according to PIC. CDI- items were placed in walk-in cooler and allowed to chill.

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 diced sausage cooling in a prep unit. Prep units are not meant for cooling. CID- container was reheated and allowed to remain above 135 F until served.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of seasonings, and hot sauce that were not labeled. CDI- containers were discarded or labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths not stored in sanitizing solution. CDI- Cloths were stored in solution.

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 at dish machine handle dirty dish, then handle clean ones without washing hands. CDI- Employee was educated on when to wash. Employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Provide paper towels at hand sink in dish room. CDI- Paper towels were provided.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory does not include the disclosure statement (items are cooked to order). VR- facility has up to ten days to provided disclosure statement on menus.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed as sticky fly trap stored above yogurt and fruit area of serving line. CDI- Fly trap was removed.

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. Clean dust from walls above prep stations in kitchen.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine in kitchen area. VR- facility has up to ten days to clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of pooled eggs that were not above 41 F. CDI- Container of eggs were placed in walk-in cooler on ice and allowed to chill.

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 bags of lettuce and spinach that were not labeled once opened. CDI- Items were discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp, wiping cloth stored on counter in-between use. CDI- Cloth was placed in sanitizing solution.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping sanitizer down handsink. CDI by intervention and training.

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 bbq in reach in cooler from previous day with no date label. CDI by dating properly.

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 written procedures on site during inspection. TPHC was being conducted properly. CDI by providing TPHC template to PIC and helping to fill it out.

7-201.11 Store toxic materials to avoid contamination. -P Observed two bottles of toxic cleaners stored on handsink. CDI by removal to proper storage area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use napkins stored on floor of dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight debris build up on one gasket on reach in cooler. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored above RTE food products in walk-in cooler (salad mixes); Observed raw ground beef stored above cooked roast beef (deli sliced). CDI all raw meats properly stored.

NO POINTS DEDUCTED 3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed bag of brown sugar stored opened, exposed to contamination in dry storage room.

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 knives stored between prep table and prep cooler on surfaces that can not and are not easily cleaned.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside surfaces of reach-in freezer).

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 cole slaw in walk-in cooler 15 days past 7 day allowance; observed bean salad and pasta salad 3 days past 7 day allowance. CDI all discarded by staff.

REPEAT 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 leftover hot breakfast items (cooked sausage links and patties, homefries) cooling in walk-in cooler in large sealed containers. CDI containers uncovered and items transferred into shallow pans placed in walk-in cooler (ambient 38F) to allow air flor across product. (facility will be required to submit and implement RCP for multiple repat violations of improper cooling).VR

NO POINTS DEDUCTED 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bin of flour not labeled in dry storage area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

REPEAT 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 large sealed container of cooked chicken cooling inside prep cooler measuring 53F; CDI chicken uncovered and placed into shallow pan inside walk-in cooler to properly cool. Observed proper temp drop during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed rusty shelving inside reach-in cooler units at front cook line area.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (shelving inside walk-in; inside surfaces of hot box).

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 container of cooked chopped sausage cooling in top of prep cooler measuring 65F; CDI sausage placed into walk-in so air can flow across product to rapidly cool. At end of inspection product measured at 48F.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at coffee bar drink station.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezer, underneath surfaces of microwave).

4-501.114 Maintain sanitizer at correct concentrations. -P Quat sanitizer in spray bottle in kitchen area and red bucket at bar area at 0ppm. CDI - dumped and refilled to 200ppm. Chemical dishmachine not sanitizing properly - 0ppm. CDI - sanitizer container was changed out, dishmachine was primed by maintenance, and now sanitizing at 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple food items inside make table in kitchen area > 45F (see temp chart). Maintenance on site. It was determined there were several products blocking air flow inside cooler. All products removed and transferred to walk-in cooler until cooler can be maintained at 45F/below. Verification required.

General Comment - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns and scrambled eggs at hot bar < 135F (see temp chart). CDI - products discarded and fresh product was made.

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 a few dates on baked chicken wrapped inside bottom of prep unit on cook line not legible. CDI - products 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 Observed zip lock bag of roast beef dated 4/5 that had exceeded 7 day date mark. CDI - product discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed green buckets labeled detergent with sanitizer inside. CDI - dumped and stored in red sanitizer buckets. Observed two spray bottles labeled quat sanitizer with cleaner inside. CDI - cleaner dumped and refilled with sanitizer.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed some apples unprotected and not wrapped at breakfast buffet area. CDI - apples were wrapped.

General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning need on shelving inside walk-in cooler and dry storage area.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cream cheese packets on buffet with no temp control at 55F. All other items on buffet at 45F/below. CDI - cream cheese packets placed on ice bath.

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 Inconsistent date marking on some items inside prep cooler and walk-in cooler. Some with discard date and some with day dots. Improvement noted. CDI - date marking corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies around dishmachine area, can wash, and bar area. Facility has pest control that treats monthly. PIC indicated that pest control will be notified again for treatment.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths stored on counter at bar. Moved to chemical sanitizer bucket at bar.

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 Beef chipotle soup in walk-in dated 9/29; alfredo sauce in walk-in dated 9/25; baked chicken in walk-in dated 9/29. CDI - all outdated products discarded. ***Repeat

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Wet and dry wiping cloths visibly soiled stored on prep counter.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deeply gouged cutting boards stored under prep table.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Hood filters above oven and hot hold unit with grease and dust build-up. Shleving inside walk-in with food debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages being stored on a preparation table where food was being prepared. CDI- beverages were relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two soiled soup ladles above the 3 compartment sink. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils as required to avoid contamination. Observed two tea nozzles with soil accumulation. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed two quat sanitizer bottles at 0ppm concentration. CDI- bottles were emptied and refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 containers of food stored in a flip top cooler that were above 45F (see chart). The food containers were stored 'double panned.' CDI- items were placed into the reach in cooler for cooling.

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 chicken wings in the walk in cooler dated 4/24, chicken tortilla soup in the walk in cooler dated 4/30, pasta in the walk in cooler dated 4/3, and one container of pasta that was made on 5/6 not dated. CDI- outdated foods were discarded, pasta made yesterday was dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the restaurants lunch menu missing the disclosure portion of the consumer advisory. The disclosure portion shall include which items can be cooked to order. VR in 10 days.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one beverage cup stored without a lid on a preparation table. CDI- beverage was disposed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links in a warming pan on the buffet ranging from 115F-128F. CDI- sausage was rotated in the pan and reheated to above 135F.

•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 herbed chicken in the walk in cooler dated 12/15 and pepperoni in the walk in cooler dated 11/24. CDI- both items were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled sanitizer spray bottle. CDI- label was added.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two scored cutting boards.

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed soiled can opener stored for use. CDI by recleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizer shall have a concentration of 200-400ppm. Observed one sanitizer spray bottle with a concentration at less than 200ppm. CDI by dumping and refilling at proper concentration.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods being held hot shall be maintained at 135F or above. Observed scrambled eggs on serving line at 98F. CDI by discarding.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat, potentially hazardous foods that are prepared in the facility and held for more than 24 hours shall be datemarked. Ready to eat, potentially hazardous foods that are commercially packaged shall be dated once opened if held for more than 24 hours. Observed macaroni noodles not dated that were prepared one day prior. CDI by adding date.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Ready to eat, potentially hazardous foods shall be discarded after 7 days if held at 41F or below. Observed baked beans dated 7/18, tuna dated 7/10, mashed potato dated 7/18, and pasta dated 7/9. CDI by discarding all foods.

3-602.11 Food Labels - PF. Foods prepared in the facility and made available for self service shall meet specific labeling requirements. Observed packaged salads in the snack bar that are available for self service. CDI by adding sign that states salads are available upon request.

4-501.12 Cutting Surfaces - C. Cutting surfaces shall be resurfaced or replaced when heavily worn. Observed one cutting board on a flip top preparation cooler with heavy scoring on both sides.

5-501.114 Using Drain Plugs - C. Waste receptacles shall have a drain plug in place. On site waste receptacle was missing the drain plug.

2-102.12 Certified Food Protection ManagerGeneral Comment: At least one person on site in a managerial capcity shall be an ANSI accredited certified food protection manager by January 2014. Observed nobody on site with certification at time of inpsection. CDI by instruction.

2-401.11 Eating, Drinking, or Using TobaccoGeneral Comment: Employees shall drink from a closed beverage container if handled so that contamination of equipment, food, and single-service items is prevented. Observed 1 uncovered employee beverage behind front counter. CDI, operator removed beverage.

. 6-301.14 Handwashing SignageGeneral Comment: Each handwash sink shall be supplied with a handwash sign. Observed no handwash signs at handwash sinks behind bar and kitchen. CDI, handwash signs provided.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat food and held in establishment over 24 hours. Observed cooked sausage and open container of cut tomatoe in walk-in cooler that operator stated was prepared on Wednesday not date marked. CDI by instruction, facilities first inspection under food code.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensGeneral Comment: Animal foods offered uncercooked or rare to customers must be identified by a proper consumer advisory consisting of a DISCLOSURE and REMINDER. Observed cooked-to-order eggs and hamburgers offered on menu and menu board with a REMINDER but no DISCLOSURE and not astersiked on menu. CDI by instruction, Provide proper consumer advisory on menu and menu board by next inspection.

3-501.15 Cooling Methods Use proper methods to cool food. Observed sausage cooling in a covered container in walk-in cooler. CDI, operator removed cover to allow for rapid cooling.

2-402.11 Effectiveness-Hair RestraintsFood employees shall wear effective hair restraints. Observed several food employees without a hair restraint.2-303.11 Prohibition-Jewelry Food employees shall not wear jewelry on their wrists or fingers, except a plain wedding band. Observed employees with rings, watches, and wrist bands.

3-304.14 Wiping Cloths, Use LimitationWet wiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping clothes on counter surfaces and under cutting board in kitchen.