TRADITION GOLF CLUB, THE

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unable to correctly Identify required cold holding temperatures, reheating temperatures, and did not have a food protection manager certification. Through discussion with PIC it was stated that on the days they were dishes are washed, but not sanitized. PIC was unsure of procedures on days they do not work. No dishes were washed during inspection or this morning. All dishes were washed from another manager on a previous day. EHS walked PIC through how to effectively wash, rinse and sanitize dishes and equipment. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above, ready to eat items in reaching cooler. CDI - PIC voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw hamburger patty and raw chicken stored above, ready to eat french fries and bakery items. PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chili missing 2hr reheating window. PIC stated they turn the warmer on for reheating chili. Observed chili on low. CDI - PIC voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler ambient temperature 48°F. All TCS items in RIC from night before we’re voluntarily discarded. Thawing chicken was placed back in RIF. Deliveries were placed in reach in freezer. Maintenance was called to fix unit with in the hour. Maintenance showed PIC clogged vents. Maintenance stated they cleaned out vents and unit is dropping temperature. EHS will be back on site to verify reaching cooler cold holds 41 below. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing head covering.

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 tongs wedged in between grill for holding. CDI - PIC moved tongs to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the tall reach in unit. CDI- Unwashed relocated below the ready to eat items. Keep unwashed produce below weight to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old rood residue. CDI- Can opener taken to be cleaned. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee go to clean out container with chili at 3 comp sink without sanitizer. Employee washed, rinsed and put container on drainboard to air dry. CDI- Sanitizer made and container soaked. Dishes must be washed, rinsed and sanitized to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 chili opened and dated on 11/25/25 in the tall reach in. CDI- Discarded. Chili from 11/25 was reheated today in the hot well for service. CDI-Discarded. This is the 3rd consecutive time facility has been out on keeping expired food.f EHS recommends creating date marking logs. Further violations will result in 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection.. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing blocked. CDI..Items were moved

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 pepperoni and salami dated for 4/4 and 3/31. CDI.. Voluntarily discarded..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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in bleach sanitizer reading 10ppm..CDI..Fresh bucket was made, sanitizer at 50ppm

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter stored on premises not Necessary for operation or maintenance.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken store with washed veggies. Also observed raw shell eggs stored over RTE..REPEAT CDI..Order was rearranged to meet food code. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed soup with prep date of 10/23 in RIC.. CDI..Soup was 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 .

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

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 build up in Tall RIC. Please clean

5-205.15 Maintain a plumbing system in good repair. Observed hand sink not working, no water coming out of faucet. Facility does have another hand sink a few feet away that is easily accessible.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items and litter stored on premises as they are not necessary for operation and maintenance.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed during inspection on CFPM on duty For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for drying hands at both hand sink. CDI.. Employee added paper towels to hand sink. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat food. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over RTE food. CDI..Employee changed store order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 inside of microwave with food debris.

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 Cole slaw and house made chicken salad made from previous day without date. REPEAT.. CDI..Employee added dates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Chlorine sanitizer over 200ppm, test strips turned black and then white. CDI..employee diluted sanitizer to 100ppm

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels or alternative for hand drying. REPEAT. PIC replaced towels

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, sliced cheese and slaw above see temp chart. PIC moved items to Freezer to quickly cool down 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 open pack of hot dogs from pervious day without date. CDI PIC added date to package For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several bottles of cleaner and sanitizer stored over utensils..CDI PIC moved cleaners

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several boxes of cups stored on the floor

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 bottom of RIF with build up and debris. Also observed RIC with food debris.

2-102.12 (A) Certified Food Protection Manager Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink. CDI: PIC provided soap.

2-102.12 (A) Certified Food Protection Manager Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer in sanitizer bucket- 0ppm. PIC stated bucket prepared @10am. CDI: Education provided and PIC remade solution- 50ppm.

2-102.12 (A) Certified Food Protection Manager Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-102.12 (A) Certified Food Protection Manager Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer solution too strong in sanitizer buckets- 200ppm. CDI: Education provided and PIC diluted solution- 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili being held below 135F. PIC stated product was prepared @10am. CDI: PIC rapidly reheated product to above 165F.

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 two lights out in vent hood. Observed large pieces of sheet rock missing behind hot water heater. PIC stated new plumbing and AC being installed and service repairman has not been back to complete job.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent can opener to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in small make table. See temp chart for details. Ambient air temp of unit 60F. PIC stated unit has been repaired twice. PIC voluntarily discarded product. EHS will return within 10 days to verify facility repaired unit and corrected cold holding issue. VERIFICATION REQUIRED. **Failure to correct cold holding issue/faulty equipment can result in 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 chicken salad prepared today(still cooling) with date mark of 04/29/21- facility reusing containers between different batches of prep. CDI: Education provided and product moved to clean container. Observed sliced tomatoes prepared on 04/29/21 being held in make table with no date label. CDI: PIC voluntarily discarded product. **Failure to properly date label can result in food being discarded at future 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 tuna salad prepared today @12:30pm cooling in covered plastic container in broken make table. CDI: Education provided and product moved to 2-door freezer for rapid cooling. Product reached 41F.

4-501.11 Maintain equipment in good repair. Observed small make table unable to hold temperature. Ambient temp- 60F. See violation #20 for more details.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside bottom of keg coolers soiled with heavy splash and buildup.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several cracked floor tiles throughout kitchen. PIC stated facility looking to undergo repairs within next two months. 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 kitchen floors, walls, and ceilings in need of cleaning. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No disposable towels at kitchen hand sink. CDI- towels supplied

3-302.11(A) Separate the different types of raw animal foods. -P: Raw ground beef and raw chicken said to be employee food stored over raw eggs in refrigerator. Raw eggs stored over ready-to-eat food in refrigerator.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build-up beginning to form on ice shield in ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Chili in holding kettle 113F. Hot dogs in container on grill holding 102F. CDI-Chili reheated to 152 F (commercial reheat from same day). Hot dogs moved to portion of grill over heat source.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Damp cloth not being held in sanitizer.

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. Single use fork used to dispense chicken salad found with handle down in contact with food.

4-502.13 Single-use and single-service articles may not be reused. Single use fork used to dispense chicken salad fpr multiple customers.

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. Some broken floor tiles in kitchen. Bubbling paint on wall below prep sink and between sink and ice machine. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning to floors under 3 comp sink and prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside small flip top cooler chicken salad, deli turkey, ham, lettuce, tomato, and sliced cheese all at 48F. CDI: all items were discarded. Service call will be placed. Facility has another tall reach-in cooler where items can be kept until small cooler is repaired.

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. Oberved boiled eggs dated 12/17 that had expired 7 days and chili inside reach-in cooler without a date that was made yesterday. CDI: eggs were discarded and chili properly dated. Observed turkey inside flip top cooler dated 12/7 that had expired well past 7 days. CDI: product discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer in bucket with cloths < 50ppm. 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. Observed soiled dry cloths on prep surface while not in use.

Repeat: 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 some broken floor tiles 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. Observed grease/debris build-up on floors at grill and fry area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non used pans and non used meat slicer being stored with debris on them. Keep them clean or if not used, remove them.

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 some damage on walls near oven and by back door and missing baseboard trim by back door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floor behind freezer and fridge by back door with a lot of leaves collecting that have blown in from back door. Area needs cleaning out.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed basket of sausage biscuits not date marked in fridge left over from an event that was not to be sold that should have been disposed of. CDI- Biscuits disposed of.

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 opened container of ham 8 days old and turkey date marked for 12 days old. Date mark required foods are allowed a max 7 day shelf life. CDI- PIC voluntarily disposed of out of date meats.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non used dishes being stored as clean with old food, grease, and debris on them. Keep them clean or if not used, remove them. Observed handsink very dirty with dust and build up on it, needs cleaning. Bar beer chest cooler needs cleaning inside of old beer and build up.

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 some damage on walls near oven and by back door and missing baseboard trim by back door. 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 areas with cob webs under prep sink and prep tables needing cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee food stored on shelf next to restaurant food. Need to label and store employee personal items separate from restaurant food. GENERAL COMMENT: Observed TCS foods in prep cooler borderline cold 45-46 degrees. Ensure foods are maintained at max. 45 degrees. Temperature requirement will be 41 degrees starting 1/1/19.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up on the shield in the ice machine. CDI - employee removed shield to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, turkey, egg salad and tomato above 45F; see temperature chart. CDI - lettuce and turkey were discarded; tomato and egg salad were cooled in the freezer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket with a wet wiping cloth in it stored on the floor. CDI - bucket was placed on a soda crate.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed broken and missing cieling tiles in the dry storage room.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights in the bar area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not certified.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the women's hand sink only reaching 89F. Repair to maintain at least 100F. Verification required 6/3/2017 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink at the bar.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above egg salad in the prep unit. Observed raw shell eggs stored above creamers in the reach in cooler. Observed raw chicken stored above lettuce and danishes in the reach in cooler. CDI - all items were rearranged correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs holding on the grill at 100F. PIC stated they have been on there since 9:30 am. CDI - PIC voluntarily discarded the hot dogs.

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 cole slaw, turkey, tomatoes, milk and lettuce without dates. CDI - PIC dated the items during the inspection.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed the facility thermometer reading 40F in ice water. Provide a new thermometer; verification required 6/3/2017

General comment 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 floor tiles in front of the prep sink and in front of the 3 comp. sink. Replace tiles.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed an open container of milk in the reach in cooler without a date. PIC stated it was opened yesterday morning. CDI - milk dated.

General comment 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed 2 non NSF crock pots in use. Remove and replace with NSF or ANSI approved ones.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during beginning of inspection. The PIC showed up about an hour into the inspection. A certified food protection manager must be onsite during all hours of operation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee not knowing when to report specified symptoms or illnesses. Employee was never informed of an employee health policy. CDI-Have all employees read and sign employee health policy. Ensure that all employees understand when to report illnesses.

C2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling money, and then start to prepare a sandwich for a customer without washing hands in between. CDI-Had employee wash hands.

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 pull out bread with bare hands to begin preparing a sandwich for a customer. CDI-Explained to employee had gloves shall be worn when handling with ready to eat food products. The bread was thrown away, the employee washed their hands and gloves were donned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored above tomatoes in the Reach In Cooler next to the Reach In freezer. CDI-The chicken was moved to a different location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on the inside of the ice machine. CDI-The ice machine was cleaned and sanitized. 4-702.11 Before Use After Cleaning - P Observed soap, and a clean dish rack with equipment stored on it at the prep sink. The employee explained to me that equipment is cleaned there with not sanitizing. CDI-I explained to the employee that the 3-compartment sink shall be used to wash, rinse, and sanitize equipment. Also showed employee how to make sanitizer with the correct concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs sitting in a container of water on the stove at 101F for longer than 4 hours. CDI-The hotdogs were thrown away.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and deli ham stored out of temperature in the flip top cooler. The products were stored out of the cold holding range. CDI-The products were disposed of.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed bbq pork and chili in warmer < 135F. Use stove top to reheat foods to 165F, then place in warmer. CDI by reheating to 165F on stove.

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 package of hot dogs without date mark. CDI by date marking.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC preparing food while wearing a watch. CDI watch removed.

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 ice scoop stored in container with stagnant water.

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 frozen chili cooked in house not date labeled. CDI by date labeling with prep date, freeze date and disard date.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed one thermometer reading 40F and the other 20F in ice water. CDI by calibrating one to read 32F.

4-803.11 Storage of Soiled Linens - C Properly store soiled linen. Observed a soiled cloth stored with the beer kegs inside the beer cooler.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed regrouting needed on bar tiles.

2-102.12 Certified Food Protection Manager - CThe PIC is not a certified food protection manager. Facility has until 12/28/14 to obtain a certified PIC or points will be deducted.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly store meats to prevent cross contamination. Observed an opened package of raw ground beef stored over hot dogs thawing.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFProperly date mark all required items stored longer than 24hrs or store bought items once opened. Observed cole slaw, lunch meat and washed lettuce not date labeled. CDI items were date labeled while onsite.

2-402.11 Effectiveness-Hair Restraints - CEmployees must wear a hair restraint while preparing food. Observed an employee preparing food without a hair restraint.

4-501.11 Good Repair and Proper Adjustment-Equipment - CEnsure all equipment is in good repair. Observed the prep cooler not maintaining temperature but left empty until it can be serviced. Repair the thermostat adjustment for the prep cooler.4-201.11 Equipment and Utensils-Durability and Strength - CProvide approved shelving for the dry storage room. Observed soda crates being used. Seal or paint the underside of the bar.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - CRepair flooring and baseboards where needed. Repair and paint the wall behind the ice machine and prep sink. Seal or paint walls near the prep sink and the bar area.6-201.16 Wall and Ceiling Coverings and Coatings - CRepair the ceiling in the storage room.

6-202.11 Light Bulbs, Protective Shielding - CProvide shatter proof lights over the bar area.