DOUBLETREE SUITES BY HILTON CHARLOTTE SOUTHPARK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM arrived during inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near main line during inspection. Observed women’s restroom void of signs reminding staff of their responsibility to wash hands before returning to work. CDI - Paper towels supplied. 1 pt.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy pepper in veggie WIC during inspection. CDI - Pepper voluntarily discarded. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in veggie WIC holding above 41F during inspection. See temperature chart. WIC door had been propped open for an extended period of time while staff put away foods received prior to inspection. Ambient in unit observed at 45F immediately after closing door. CDI - WIC door closed. Ambient in unit achieved 40F. All foods observed cooling during inspection. REHS recommended installing plastic door curtains to help maintain food and unit temperatures while putting away deliveries. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 tortellini salad and pasta cooked on 9/21/26 baring a prep date of 9/22/26. Observed cooked tomatoes and zucchini with a prep date of 9/9/26, and salsa with an open date of 8/24/26. CDI - Dates on tortellini salad and cooked pasta corrected. All other items voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various fruit flies in kitchen during inspection. More frequent or thorough pest control may be necessary. 0 pts.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple heavily dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC segregated. 0 pts.

4-501.11 Maintain equipment in good repair. Observed multiple shelving units throughout facility rusting. Repair or replacement necessary. Repeat. 0.5 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 food debris on interior door and on bottom of prep unit during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed faucet attached to sanitizer dispenser at three compartment sink leaking. Repair necessary. 0 pts.

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. 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 low grout lines and cracked floor tiles throughout kitchen during inspection. Observed exposed unsealed wood in veggie WIC doorframe. Repair necessary. Observed food debris caked onto floor in front of sauce dispensers. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above food prep areas and in conjunction with customer foods. Ensure employee belongings are stored in a manner that does not promote contamination of food prep areas and/or customer foods. 0 pts.

4-501.11 Maintain equipment in good repair. Observed shelves in prep WIC rusting. Repair or replacement necessary. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no accessible waste receptacle at handsink in storage room or handsink in main kitchen. Ensure all handsinks are properly supplied an easily accessible waste receptacle. 0 pts.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw hamburger being stored behind ready to eat foods in prep top. Observed raw pork being stored over pastries in reach in freezer. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes hot holding below 135F inside hot box. All other items in hot box were above 135F. CDI: Items were reheated above 165F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near hand sink by cook line.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl being stored in bulk container of grits. CDI: Bowl was removed.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet stacked.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored above fully cooked chicken inside walk in freezer. Item was removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lids, metal and plastic containers with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut melon cooling inside walk in cooler in container wrapped tightly with Saran Wrap. Temperature increased by 1 degree during the cooling process. CDI: Saran Wrap was removed from product. 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 .

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Transition to walk-in freezer is damaged. Repair.

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 employee drinks observed on prep tables during inspection. Employees must store personal drinks in a separate location, such as a low shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade had visible buildup on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Can opener taken to dish machine to be re-washed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pans of potatoes measured 45-49F in walk-in cooler. Employee stated that cart was out of cooler for one hour while he prepared breakfast. TCS foods must be held in cold holding at 41F or less. CDI - Employee educated to leave TCS foods in walk-in cooler. Potatoes cooled to 41F during inspection. 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 .

3-501.18 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 Rice and pulled pork had prep dates labels for 5-22. Employee stated they were actually made on 5-20. Gravy in walk-in cooler was prepared on 5-11 and had not yet been discarded. Chicken salad, hot dogs, and hamburgers in walk-in cooler were missing prep date label. TCS ready-to-eat foods must be labeled with prep date, and they must be used within 7 days of preparation. CDI - PIC discarded gravy, placed prep date labels on chicken salad and other items, and employee corrected prep date labels on pork and rice. 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. Clean bottom of sandwich cooler where food is spilled. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Transition to walk-in freezer is damaged. Repair floor/transition. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a paper towel dispenser with dead batteries at the back storage room hand sink. CDI - Head chef provided new batteries during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above potatoes and pasteurized eggs in the walk-in cooler. CDI - Items were moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree butter with a label that states “Perishable. Keep Refrigerated” CDI - Items was voluntarily discarded.

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed no label for self-dispensing Granola.

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

4-501.11 Maintain equipment in good repair. Observed paint chipping from the shelves of the walk-in coolers. Observed tape around the ice cream cooler gaskets.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken dumpster drain plug.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and broken floor tiles at the entrance to the walk-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 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 three packs of deli meat and one package of swiss cheese past the 7-day date mark. Observed one package of opened lettuce without a date mark. CDI - Manager discarded all deli meats and cheese. Lettuce was date marked.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food with a build-up of ice on them from the leaking walk-in freezer compressor.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint. Improvements made from previous inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on prep surfaces. Improvements made from previous inspection.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed a deeply stained cutting board on the prep cooler. Observed a leaking walk-in freezer compressor.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Establishments dish machine thermometer is broken. CDI - Manager was able to temporarily repair and a new one has ordered a new one.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken dumpster drain plug.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked and missing sections of tile at the entrance to the walk-in freezer. 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 food and microbial residue on the walls behind the dish machine.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention. Employee health policy is missing the 6th Salmonella illness. CDI - REHS provided state employee health policy through email and hard copy.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket on top of a steam table prep surface. CDI - Item was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed a leaking walk-in freezer compressor that was forming a large block of ice on top of food boxes.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a sanitizer bucket at 0ppm Quat sanitizer.

4-501.11 Maintain equipment in good repair. Observed a walk-in cooler that is currently not operating due to a broken compressor. Observed a leaking walk-in freezer compressor. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusting shelves in the produce walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet on the meat prep sink.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked and missing sections of tile at the entrance to the walk-in freezer.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of strawberries in WIC heavy with mold. CDI - PIC voluntarily discarded. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed potatoes inside of hot holding box at a temperature of 125F. CDI- Potatoes were reheated during the inspection to a temperature to a 175F.

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 ready to eat tcs foods not labeled with the day opened or prepared. Foods include ham, lettuce, and cut melon. CDI- Foods were date marked during the inspection.

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 Food establishment did not have a vomiting or diarrhea cleanup plan present during the inspection. CDI- REHS left a vomiting a diarrhea cleanup plan.

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice from last night at temperature of 48.8F. Rice had not been moved from the walk in cooler this morning. CDI- Rice was discarded during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed potatoes inside of hot holding box at a temperature of 125F. CDI- Potatoes were reheated during the inspection to a temperature to a 175F.

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 milk and cut melons above temperature threshold of 41F. CDI- Unit was not turned on during the inspection and was holding a temperature of 52F. Fruit was removed and cooled due to fruit being recently cut.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice inside of the walk in cooler not meet cooling due to food being cooled in a bulk amount with the lid tightly attached. Rice was discarded for not meeting cooling parameters.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near prep line. CDI-paper towels were provided.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer for sanitizing temperatures of dish machine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer with a concentration less than 100ppm. CDI-sanitizer bucket refilled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean plates going out to the bar area that were wet stacked.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon is denoted served raw/undercooked on menu but no current parasite destruction letter observed. EHS will verify no later than 9/23/21 that letter has been obtained.

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 Cut cantaloupe and honeydew observed cooling tightly covered. CDI. Uncovered.

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

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-102.12

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes from a commercial package hot holding at breakfast buffet at temperatures below 135F. CDI-Food employee rapidly reheated the products to 167F within 10 mins. EHS discussed with food employee that commercially packaged food items like the potatoes can be reheated to 135F or higher initially and held at 135F or higher.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Staff was not able to locate a thin probe thermometer as required in food code. EHS did observe a thermometer on cook line, but it was not a thin probe thermometer. Verification visit no later than 07/09/2021 to verify establishment has the required thin probe thermometer. Contact EHS once obtained (you can email me a photo of it).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris in cook line reach-in cooler and prep units. Increase cleaning frequency to avoid build up.

5-202.12 Provide at least 100F water at handsinks. -Pf: Handsink at line had hot water turned off. CDI- hot water turned on and water reached 133 F.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw bacon stored over RTE potatoes on speed rack. CDI- bacon moved to lower rungs.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Found some cutting boards in need of replacement or resurfacing. *** Note: Facility is operating two days a week and with a significantly reduced menu. *** Note: No signature due to Covid-19 precautions.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on top of the dish washing machine. CDI. Beverage moved.

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 go from touching soiled dishes and then touch clean dishes without washing his hands on two separate occasions. CDI. Employee was advised to wash his hands when required and the dishes were washed and sanitized again.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon under a consumer advisory on the menu. Parasite destruction records were not onsite for the salmon. CDI. Records obtained via phone from the distributor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon at 45 F. Product was above the chill line at the Buffett line. CDI Product moved to walk-in for cooling. Observed liquid pasteurized eggs in the flip top unit near the fryer at 45 F. CDI product move walk-in for cooling. Both products achieved 41 F after 20 minutes. Observed crab soup from last night at 48 F being held cold in the walk in. CDI Product was discarded.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed an air thermometer missing from reach in #7. Ensure each cold holding unit has an air thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the bar area and a few in the kitchen area. Contact a pest control company and have them come back for another treatment.

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 one container of sanitizer at 0 ppm quat. CDI. Product discarded and re-made with sanitizer at 200 ppm quat.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed two plastic containers with cracks and one container with a loose piece of plastic. CDI, containers replaced. 4-501.12 Cutting Surfaces - C Observed cutting boards in need of resurfacing. Repeat Non Compliance. Items taken out of use until they can be repaired or replaced.

4-501.14 Warewashing Equipment, Cleaning Frequency - C. Observed a high level of residue inside the dish washing machine and on the dish racks. Clean these surfaces every 24 hours if used.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces in need of cleaning in a couple areas, especially near the grill area. Repeat Non-Compliance. Clean non-food contact surfaces frequently.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P. Install back flow prevention on the hot and cold water lines located at the floor cleaning spigots near the dish washing area. VR required.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand washing sink faucets collecting residue near the grill and and near the banquet server area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a jacket hanging on top of single service items at the back hallway. Coat removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods located in walk in freezer and 2 door tall refrigerator units uncovered. CDI- PIC covered foods during the inspection. -1 point.

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. In use utensil was being stored in water of 103 degrees F. -.5 points.

4-501.12 Cutting Surfaces - C Cutting board that was associated with the cold hold unit along the make line contained deep cuts and stains. All cutting boards shall be smooth, in good repair and easily cleanable. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on interior of cold hold units along grill station, Cleaning is needed on walk in cooler racks. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Replace missing baseboard block in walk in cooler. Facility shall be in good repair and easy to clean. 0 points.

6-303.11 Intensity-Lighting - C Repair blown lights above grill station. All lightning for food prep shall be at least 50ftcd. -.5 points.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at hand washing sink near grill station. CDI- paper towels were installed during the inspection. -1 point.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored directly over bagged lettuce in walk in cooler. A bucket of pickles was stored on the walk in cooler floor. Ice bin was left opened. CDI- foods were uplifted off the floor, ice bin was closed and produce was rearranged as needed. -1.5 points.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of food containers stored as cleaned with date marking stickers still on them. CDI- containers were moved to dish machine for washing. 0 points.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Facility has a self service buffet breakfast that contains pastry items that has multiple ingredients but is missing ingredient list at the point of service. The facility does have a sign stating "For guest with food allergies or specific dietary requirements who may require to know more about the ingredients please ask the manager" posted in the self service area. Supervisor and EHS will work with the state to see if this information is sufficient enough to use in place of the actual ingredient list. Will do a return visit in 10 days . VR 0 points.

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. One quat sanitizer bucket was registering less than 200 ppm. CDI bucket was changed to be in between 200-400 ppm quat. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove soiled buildup from exterior of fryer and interior of cold hold storage. 0 points.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water sanitizing dish machine unable to reach required temperature to sanitize dishes. Maint. contacted and problem found parts ordered advised machine can be used to wash dishes but sanitizing would have to take place in the three compartment sink. 10 day verification required.

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, turkey , and feta cheese with greater than 7 day date labels . CDI relabled products . Improvement made in this area therefore points not escalated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handwash with no paper towels . CDI paper towels changed.

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 ham and bbq with no date labels . CDI 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 turkey, salsa and hummus opened and held greater than 7 days. CDI discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in need of replacement or resurfacing. CDI PIC took cutting boards out of service. •

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 washing dishes going between dirty and clean dishes without handwash between processes. CDI PIC instructed employee on proper handwashing procedure.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed rear handwash without soap at time of inspection. CDI PIC instructed employee to change soap.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed hash cooling in prep unit in volume and covered at insufficient rate to meet cooling parameters. CDI cooling method changed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hash cooling in prep unit tightly covered and in too great of volume to facillitate proper cooling . CDI employee moved hash to sheet pan and proper cooling was achieved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement. -0 points-

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 cream cheese and ricotta cheese opened and held greater than 24 hours without date label. CDI labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats throughout facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in breakfast area and in rear hot holding less than 135 degrees. CDI discarded product.

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 feta cheese, cream cheese With no date labels after opening. CdI labeled products. 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 feta cheese on prep unit between 41-45 degrees and held more than 4 days. CDI discarded product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish 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 walls in dish area where sink meets wall molding. -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee washing dishes change gloves without hand wash between glove change to go from working with dirty to clean dishes. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links in rear kitchen overstacked and below 135 degrees on top layer. CDI discarded top layer. Observed sausage gravy on hot bar below 135 degrees CdI discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacement or resurfacing. -0 points-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves after handling raw protein without washing hands before donning new gloves. CDI by instruction.

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 handling a pickled cucumber without gloves on. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk cartons in a reach in cooler above 45F (see chart). The cooler was operating with an ambient temperature of ~51F. CDI- all TCS products removed from reach in cooler. Facility called for repairs of cooler during inspection. Discontinue use of the cooler until it can maintain foods at 45F or lower.

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 commercial containers of pulled pork and feta cheese without datemarks on them. CDI- datemarks added. 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 chubs opened on 8/25 in the walk in cooler. CDI- products discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed a bulk cereal dispensing machine at the breakfast buffet area without a food label. CDI- dispenser was removed from service until the labels are added.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water that was ~120F.

4-501.11 Maintain equipment in good repair. Observed freezer door unable to close properly.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda 'gun' at the bar with debris accumulation on the inner nozzle. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle with 0ppm quat concentration. CDI- contents of bottle were discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cheese sauce made on 5/24 at 48F in a reach in cooler. All other foods in this cooler were ~41F. Employees stated the food had not been removed from the cooler today. CDI- product was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one opened container of hummus without a datemark and an opened gallon of milk without a datemark.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one quat sanitizer bucket at 0ppm concentration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal containers stacked clean with sticker residue on them. CDI- items set aside for recleaning. Improvements made since last inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed one soda nozzle on the soda machine with mold growth on it and a soda 'gun' at the bar with mold growth on the inner nozzle.

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 one chub of cappicola opened on 1/17 in the walk in cooler and a portion of roast beef opened on 1/25 in the walk in cooler. CDI- products discarded.

4-203.13 Pressure Measuring Devices, Mechanical Warewashing Equipment - C Ensure the pressure gauge for the hot water sanitizing dish machine is accurate within 2 PSI. Observed a reading of 55PSI while the machine is not running.

6-301.14 Post a handwash sign at each handsink. Observed 2 hand sinks in the kitchen without signs posted notifying employees to wash their hands. Signs provided today. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in the dry goods storage room without any soap in the dispenser. CDI- soap provided; PIC stated the sink is not used- no food preparation is done in this area of the kitchen.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed mold growth in the ice machine and one soda 'gun' at the bar with debris accumulation inside the nozzle. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 metal containers in the clean equipment storage room with visible food debris on them. CDI- items set aside for recleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed one plastic container of queso cheese sauce in a reach in cooler at 50F in the center of the food. The food was prepared on 10/20 and had not been removed from the cooler. CDI- product discarded; instructed PIC to split product into smaller portions while cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links on the buffet line below 135F (see chart). CDI- items reheated to above 165F (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roasted zucchini and tomatoes used as plate garnishes being held at room temperature on the cook line (see temp chart). Observed malfunctioning compressor on walk in cooler in dry storage room. Foods in cooler had a temperature of 48F. PIC is aware of this issue and a new compressor is being installed today. CDI- plate garnish discarded, advised PIC to keep product cold or on TPHC. All potentially hazardous foods in the walk in cooler were relocated to other coolers until the compressor is fixed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers in the clean equipment storage room and wet stacked ramekins near the ketchup and mustard pumps.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed robot coupe food processor with a large crack in the plastic component that houses the blade. CDI- product discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ovens on the cook line with large deposits of grease accumulation in them.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open coffe cup beverage and water bottle stored with food or on food contact surfaces. CDI- removed

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 dishwasher handling soiled dishes then clean dishes without hand washing in between. CDI- stopped; instruction provided

6-301.11 Provide soap for handwashing at each handsink. -Pf6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand soap or paper towels at new hand sink in kitchen. CDI- restocked

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not sanitizing at time of inspection. 129 F. Onsite staff repaired. Re temped at 164 F. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some slightly soiled utensils stored a clean including but not milited to the mallet from last inspection. CDI- repaired or removed to reclean REPEAT VIOLATION

3-306.14 Returned Food and Re-service of Food previously served and unprotected may not be reserved. Observed sausage and potatos brought back from unprotected private buffet was placed into hot hold for general reservice after private event ended. CDI- discarded; instruction provided

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 multiple cooked TCS foods not date marked, including but not limited to thawed cooked meats with defrost date not filled in. CDI- date marked 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed risotto and multiple cut chubs of deli meat on day 8, and mac n cheese past date and pork loin date marked 6/26. CDI- discarded

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored in bins with food debris.

4-502.13 Single-use utensils may not be washed and reused. Observed employee washing disposable gloves in non- hand sink. CDI- instruction provided

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excessive mold at FRP at utenisl wash area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered employe beverage stored atio prep unit. CDI- removed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed facility has not installed new hadn wash sink yet. FACILITY STILL ON U STATUS UNTIL INSTALLED VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled utensils including slicer and tea urn nozzles and mallet. CDI- removed to clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage hot held under 130 F at breakfast bar and cooked potatos hot held less than 125 F in kitchen. CDI- THPC and reheated to above 165 F

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 oatmeal cooling in hogh volume plastic container in walk in cooler, Rate 15 F p/hr Also observed chicken cooled under plastic "body bag" over whole spped rack CDI- removed CDI- procedure changed to open shallow metal pan

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed coke in a bag sitting on flor under soda machine. CDI- removed off floor

4-501.11 Maintain equipment in good repair. Observed self closing hot hold equipment not closing properly. VR

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excesssive mold on FRP on wall and unit at dish machine area.

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. Observed dish washer handling soiled and clean utensils interchangebly without washing hands. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands, Use suitable utensils, single-use gloves or dispensing equipment. Observed food employee bare hand contact english muffin toast twice. CDI- retoasted; instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw protein stored above ready to eat foods(butter) on speed rack in walk in cooler. CDI- reorganized

3-401.11 Cook foods to required cook temperature. Observed partially cooked chicken on speed rack in walk in cooler. Facility does not have an approved non-continuous cook application. Application given CDI- chicken discarded

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F . Observed cooked pasta dish cooling in double covered speed rack in walk in cooler the next day at 47 F. CDI- discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed cooked potatos hot held at 129 F. CDI- reheated to above 165 F

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed chub of roast beef 8 days past prep date and chili at 43 F 9 days past prep date. CDI- discarded

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed cooked pasta cooling in walk in cooler covered by tray and saran wrap and secondary cover for entire speed rack. CDI- procedure changed

6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed excessive mold growth on caulk between dish sink an FRP.