EMBASSY SUITES BRICKSTONES GRILL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Cartons of Raw Shell Eggs stored above Bucket of Pickles on shelf in WIC. *CDI - PIC corrected storage order. *Observed - Raw Chicken and Raw Beef stored above RTE vegetables on push cart in WIC 2. PIC stated items were not to be sold to the public and were used for photos for possible upcoming menu. *CDI - PIC voluntarily discarded items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Cooked Chicken with Blank Label on top of lid (not sticking to lid still on paper). *CDI - PIC voluntarily discarded 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 .

3-501.13 (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 Salmon in Grill CH Drawers still in its received reduced oxygen packaged(ROP) environment. *CDI - PIC cut slits into packaging to remove it from its ROP environment.

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 - 2 Cardboard boxes of single use plastic cups and 1 cardboard box of single use skewers stored directly on the floor in dry storage room. *CDI - PIC removed boxes from the floor.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chicken stored above Raw Pork on speed rack in WIC. *CDI - PIC removed items upon discovery to begin prep. *Observed - Frozen Raw Pre-Breaded Chicken Tenders stored above Raw Philly Steak and Frozen French Fries in Standing Glassdoor RIF. *CDI - PIC rearranged freezer to correct storage order. EHS provided handout. 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 - Scrambled Eggs and Homefries below 135F on HH Service Line. EHS educated PIC on TPHC and PIC stated they would like to utilize TPHC moving forward as breakfast is from 6:30AM - 9:30AM. *CDI - EHS provided TPHC procedures that the PIC printed, filled out and posted at establishment. Items below temp were discarded at the end of breakfast service. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut Cantaloupe and Cut Honeydew Cold Holding on the service line above 41F. PIC stated they would like to utilize TPHC for these items moving forward as well. *CDI - PIC added items to TPHC procedures and voluntarily discarded items at the end of breakfast service. *Observed - Cut Lettuce in Left Flip Top CH Drawers above 41F. Item was in unit over night with tight suran wrapping. PIC stated drawer is not in good repair possibly causing drawer to be left slightly open causing issues for unit to maintain proper Cold Holding temperatures. *CDI - PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Cantaloupe and Cut Honeydew prepped this morning cooling in large lidded plastic bus tubs with little to no change in temperature after 70minutes. *CDI - PIC removed lids to items to speed up the cooling rate. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Bacon stored above Pancakes on speed rack in WIC. *CDI - PIC had employees reorganize speed rack to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*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 - Baseboards at kitchen entryway and baseboards at dish entryway broken and missing in need of repair. Points deducted remain the same due to improvement. PIC states that repairs were scheduled to be completed until storm occurred. Repairs will be completed soon according to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Paper towel dispenser not dispensing paper towels due to dead battery. *CDI - PIC provided hands in with paper towels. Work order is placed for paper towel dispensers to have battery replacements.

*REPEAT* 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 - Shredded Cheese, Diced Ham and Diced Tomatoes in Omelette Flip Top Unit date marked (09/15) past the 7 day shelf life. *CDI - PIC voluntarily discarded items. 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 . 3-501.17 (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 - 5 portioned containers of rice in CH Drawer unit without date marking. PIC stated rice was cooked yesterday and employee told PIC they grab containers from WIC when drawer runs low. PIC will date mark the individual containers now to avoid confusion and track date marking. *CDI - PIC date marked items. 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 .

*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 - Cut Cantaloupe in large lidded plastic bus tub cooling in WIC with little to no change in temperature after 60min. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed - Bread rolls stored in trash bag in WIC. *CDI - PIC removed bread from bag and placed bread rolls into food grade container.

*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 - Baseboard from kitchen and dining entryway and baseboard from kitchen to dish area entryway broken and in need of repair. Hole in wall in front of mop sink in need of repair and cracked tile on mop sink in need of repair.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed that facility is hosting a food show with a major food purveyor. The food purveyor has contracted shared use of the kitchen along side normal operations. PIC is responsible for ensuring that all persons within the facility are complying with the Food Code. Observed several food show staff with no hair restraints, using cellphones while preparing food items, and handling ready to eat food with their bare hands. This food is NOT for pay and is not for the general public. All Brickstones staff exhibited proper handwashing and glove usage throughout inspection. CDI: PIC was educated on responsibilities and advised all persons in the kitchen to follow Food Code rules for the duration of the contracted time. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 hot held items including beer cheese and mashed potatoes still cooling from last night’s service. CDI: Products voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the omelet reach in holding above 41F. The items in storage within the cooler were at 41F or less. The items in constant use and at the front of the cooler were above 41F. Products included spinach, liquid eggs, and liquid egg whites. CDI: Products were rapidly cooled or new product was provided. EHS and PIC discussed that these items should be held on TPHC when the facility is experiencing high volume service. Items will be added to TPHC log and this process will be used in the future when there are high volume periods. EHS advised that any product moved to TPHC must be discarded and cannot be saved. All other items throughout facility in compliance. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed goat cheese (6/4), cabbage (6/12), and feta with no date mark. CDI: Items voluntarily discarded. Overall facility has a strong date marking system and all other items were properly date marked and held within required date marking parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hot held items from yesterday including but not limited to beer cheese and mashed potatoes still cooling in walk in cooler. Products were tightly wrapped with multiple layers of plastic wrap and then held close together in a full size hotel pan. CDI: Items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on bulk containers of what PIC identified as flours/breaders on dry goods shelf. Observed unlabeled squeeze bottle of water at omelet station. 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 name of the cereals not present on cereal dispensers to ensure customer can determine which nutritional information goes with each item. Provide common name labels on dispensers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on both dumpsters and doors open on trash dumpster. Ensure lids and doors remain closed between uses to prevent pest harborage.

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 minor chip in floor near transition area from kitchen to dish area; minor crack/peeling of floor in area between walk in cooler and mop sink; and missing coving tile at threshold where kitchen leads to dining area on the right side wall. Observed chipping laminate inside of shelving in some buffet area cabinets. Make laminate smooth and easily cleanable.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed empty soap dispenser at hand sink by dish machine. CDI-PIC refilled soap dispenser. 5-202.12 Provide at least 100F water at handsinks. Observed employee only bathrooms with 77F water at hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs stored next to spinach in serving line lowboy. CDI-PIC corrrected storage order. For more information on food storage order please visit: 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 sliced ham cooling in WIC wrapped in plastic wrap with no cooling rate change after 45 mins. CDI-PIC removed wrapping to allow for proper cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing out in 77F and not submerged. CDI-PIC added secondary container with ice to allow for shrimp to allow for water to be below 70F and submerged. 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 ROP salmon with labeling requiring to be removed from packaging, but was still sealed while thawing in lowboy and in WIC. PIC cut openings into filet packaging. Repeat.

5-501.111 Keep storage areas and bins for waste in good repair. Observed moderate rusting with open holes on sections that are lifted up by garbage truck and one hole in the bottom left part of the dumpster. PIC stated they will contact waste management company to replace dumpster.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill up a container. -CDI- EHS educated food employee on proper use of handwashing sink. -1- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed handwashing sink in dishpit blocked. -CDI- PIC relocated items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cheese station above 41F. Observed ambient air of unit at 47F. Observed white bean soup in sauce cooler above 41F. Observed cut melon on line above 41F. Refer to temperature chart. Observed ambient air of cheese station unit at 40F once thermometer was left in unit for a prolonged amount of time. -CDI- PIC voluntarily discarded all items above 41F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 white bean soup in sauce cooler with no date. Observed cut tomatoes, roasted red peppers and cooked mushrooms at pizza station with no date. Observed guacamole with tomatoes in cold drawer with no date. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed bottle of cleaner labeled water only, when contents of bottle were not water. -CDI- PIC voluntarily discarded. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut melon cooling in WIC in plastic container covered with plastic wrap with no change in temperature after 55 min. -CDI- EHS educated PIC on proper cooling methods and PIC removed wrapping and placed items on sheet tray to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 salmon not removed from ROP environment. -CDI- EHS educated PIC on removing item from ROP environment. -0-

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 2 dented cans stored with cans for use. -CDI- PIC removed items. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 4-5 cutting boards with deep cuts/grooves. **REPEAT** -0.5-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef patties on speed rack in WIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (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 breakfast buffet using TPHC during breakfast hours (6:30 AM-9:30AM) and discarding after 9:30 AM without written procedures. EHS sent establishment TPHC template and will VR written procedures within 10 days. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed self-serving cereal dispenser without allergen information on breakfast bar. CDI-PIC added allergen information to nutritional information that was already posted.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple veggie/fruit cutting boards with deep cuts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw marinated chicken above pulled pork on rack. CDI items relocated. Observed opened bag of raw chicken tenders above RTE cooked frozen wings in freezer. CDI items relocated. Repeat 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 diced ham and spinach in reach in at 44F. CDI items moved to walk in for cooling. Observed hashbrowns, cantelope, honeydew, sausage patties, diced tomatoes, diced ham, diced cheese and other items in walk-in cooler at 44-45F. Observed ambient air of walk in at 41F. PIC had maintenance come and drop thermostat to 36F. CDI items began dropping in temperature. 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 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 ranch with milk ingredient that was not dated in reach in, mozzerella cheese, and pepperoni not dated. CDI dates added. Observed potato fingerlings from 9/12. CDI items 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for room service menu at front desk. Verification required. Observed raw shrimp asterisked on menu but does not get undercooked. Told PIC to get parasite letters for shrimp or take asterisk off of shrimp. CDI PIC made corrections to menu onsite.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored above raw salmon inside the WIC. CDI - PIC rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pan of cooked potatoes at 45F inside the RIC drawer below Prep Unit 2. CDI - Potatoes were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, 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 . Observed crab cakes with no date marking. CDI - Crab cakes were discarded. Observed improvement, no point escalation.

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 ROP salmon thawing inside the cooler. CDI - Salmon packages were immediately split open for proper thawing and storage.

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 containers of spices and salts with no labels on the front service line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage and employee phone stored with clean dishes. Observed employee beverage on prep table. CDI - All items were moved to employee designated areas.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on top of prep tables and equipment throughout the kitchen. CDI - PIC removed bottles.

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 multiple pans of raw sausage stored above RTE breakfast potatoes inside the WIC. CDI - PIC rearranged storage order.

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 self-serve oatmeal at 126F. CDI - Oatmeal was voluntarily discarded and a new batch of oatmeal was made.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of roasted mushrooms (2/28) held past 7 days. Observed open gallon of milk with no date marking. CDI - PIC voluntarily discarded the milk and mushrooms.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed self serve cereals and granola at the buffet line with no labels. EHS required VR in 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plastic containers that were soiled with leftover sticky debris from labels and stacked. CDI items moved back to dish machine to be cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed mozzerella (12/12), pizza sauce (11/30), sausage (12/10), pepperoni (12/12), and goat cheese (11/30) held over 7 days. CDI items discarded. Observed salami, spring mix, spinach, butter, mash potatoes, fingerling potatoes, heavy cream, and liquid eggs not dated. CDI items dated or discarded if not from last night.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of bleach and an unknown chemical not labeled. CDI bottles labeled.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP environment and no air introduced. CDI bags slit open

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers on clean rack that were wet stacked.

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 on exterior of reach in equipment and interior of refrigeration. Repeat.

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 debris build up in gaskets on serving line low boy and pizza low boy.

Observed dumpsters overflowing and bags of trash on ground beside dumpster. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage.

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 doorframe damaged at entrance of kitchen and near dish machine draining racks. Observed floor boards needing two be cleaned.

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 current employee health policy does not reflect the addition of both Salmonella typhi and non-typhoidal. CDI- Provided the PIC with the new employee health policy via email

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating pink residue. Clean and maintain.

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 cut honey dew and cantaloupe at the breakfast buffet at 55F. Observed red pepper hummus on top of reach in cooler temped at 67F. CDI - PIC voluntarily discarded the food during the inspection. Discussed the option of placing the cut fruit on Time as a Public Health Control (TPHC), sent PIC the TPHC procedures.

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 eggs “served any style “ on the menu board. Discussion with the PIC on the wording. CDI - PIC changed to “cooked to order” and placed an asterisk to the footnote to the bottom of the menu board. -REPEAT-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for properly testing the heat sanitizing dishmachine. Verification required to ensure compliance within 10 days.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed my max/min thermometer had to go through a couple times to achieve the proper temperature. Contact chemical company to ensure this is properly functioning. CDI- PIC ran those previously wash, rinsed and sanitized through the dishmachine again. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of the ice machine chute accumulating some pink residue. Clean and maintain.

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 pico in the prep top cooler date marked for 12/15-12/21. PIC stated that the lunch shift will go through all the dates prior to the shift starting at 2PM. Observed opened feta cheese not date marked CDI - PIC voluntarily discarded.

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 eggs “served any style “ on the menu board. Discussion with the PIC on the wording. CDI - PIC changed to “cooked to order” and placed an asterisk to the footnote to the bottom of the menu board.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut cantaloupe in the walk in cooler was just removed from the cooler to refill buffet and temped at 51F and covered. CDI - removed cover to properly cool to 41F or below.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service utensils facing different directions and the food contact portion not protected.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for properly testing the heat sanitizing dishmachine. CDI - Provided the PIC with the new NC food code changes and guidance via email.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed wrapped and washed apples stored underneath each unwashed produce in walk-in cooler. CDI- items were reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk stored at temperatures above 41 F. Items were not on TPHC. CDI- PIC voluntarily discarded items. Replacements items were placed on TPHC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of single-service items stored on the floor in dry storage area. CDI- items were placed on a shelf. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays that were not inverted. CDI- items were inverted.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed pastrami in walk in cooler molded. 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 salsa opened 6/8/2021 still in use. CDI discarded.

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 black build up in dish machine area at caulk line on dirty side.

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 handle dirty utensils and then go to work with clean utensils without hand wash between processes. CDI PIC instructed employee on proper hand washing and dish are to be recleaned.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed water temperature of dish machine at less than 180 degree required temperature . CDI water heater adjusted and proper sanitization temperature reached.

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 black build up at caulk line in dish machine area.

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 opened in reach in cooler without date labels. CDI discarded since opening date could not be determined. 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 lasgna, mozzarella and feta cheese held greater than 7 days in walk in cooler . CDI discarded all products.

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 build up of debris on wall in dish machine area.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on duty at time of inspection.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee crack raw shell eggs and then handle to go containers without handwash between glove change. CDI Instructed employee and compliance achieved.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer could not be located at time of inspection. 10 day verification required.

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

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 two containers of feta cheese and one wheel of brie not date marked . CDI feta cheese discarded and brie was labeled because pic new when wheel was cut.

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

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

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 crab soup cooled from last night at 48 degrees. CDI discarded.

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 salsa, grits, oatmeal, and other items not on log for tphc. CDI PIC to add all items on time to log book. 10 day verification required. -0 points-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon as protein addition on salad menu available undercooked does not have asterisk linking product to consumer advisory. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed crab soup cooled tightly covered in walk in cooler. CDI cooling window missed product discarded. Repeat

4-501.11 Maintain equipment in good repair. Observed one torn gasket on pizza station lower drawer. -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tables. CDI drinks were removed during the inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee cleaning coffee machine at the mop sink. Ensure to clean all equipment and utensils at 3 comp sink or mechanical dishwasher. CDI employee redirected to use 3 comp sink.

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 fresh mozzarella cheese (3/11), cooked mushrooms (3/11), gravy, turkey bacon, and tortilla soup that was held past 7 days or not date marked. CDI PIC voluntarily discarded all TCS foods that were held past 7 days or not dated. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melons and salsa cooling in large covered plastic containers. Ensure to follow proper cooling methods. CDI PIC uncovered salsa container and placed cut melons in smaller portions in metal containers to allow proper cooling. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil and butter by grill area not labeled. Ensure to label containers to easily identify.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. Observed several employees turning the faucet off without a clean barrier after washing hands. CDI instructed employees on proper handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa on the front line cold holding above 45F (see temp chart). CDI EHS discussed holding on time using TPHC and PIC voluntarily discarded salsa.

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 bacon, turkey sausage, and deli meats held for longer than 7 days (dated 11/15-12/6). PIC stated the dates on the containers denotes the freeze date and pull dates to defrost were not added. PIc discussed adding pull dates to defrost from now on. CDI PIC voluntarily discarded TCS food items not dated properly.

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 tomatoes, diced ham, and sausage cooling in covered plastic containers. CDI PIC uncovered to allow items to cool properly. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal containers wet stacked. Ensure to allow air drying before stacking. Repeat violation.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed several personal beverages stored on prep tables. CDI- Moved to designated.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine has minor black and pink build-up in interior. Clean at a rate frequent to prevent soil build-up. Pink slime build-up on top portion of ice machine.

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 Cut melons were not discarded and brought out to be cooled down. CDI- Product must be discarded. Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Gravy was cooling improperly with a plastic wrap on. CDI- Wrap removed and active stirring to take place.

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 Two dented cans not stored in segregated area. CDI- Moved to segregated area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of plastic bins observed.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed dishwasher washing dishes with gloves on; handled soiled dishes and failed to discard gloves and wash hands before handling clean dishes. CDI- Stopped dishwasher, educated; dishwasher removed gloves, washed hands, and re-washed dishes. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Spices, cinnamon, raisins, etc in buffett area were uncovered and not protected from physical contaminants. CDI- Covered.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine has minor black and pink build-up in interior. Clean at a rate frequent to prevent soil build-up.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Container of quesidillas and pork exceeded 7 day hold window. CDI- Discarded. REPEAT.

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 Begin times for cut melons on buffett area not recorded. CDI- Times added. Assure TPHC times are recorded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of orange chemical not labeled. CDI- Labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottles of oil, vinegar, wine, unlabeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some swiss cheese overstacked and holding at 48-51F. CDI- Cheese discarded. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pico, whole ham, and sliced ham all out of date. CDI- Products all discarded. REPEAT. 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed turkey bacon missing thaw date. CDI- Thaw date added.

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 One dented can not segregated. CDI- Can moved to out of use.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One cloth was held in soapy water and not sanitizer. Do not hold in soapy water. Only sanitizer. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal cup of coffee stored on pan. CDI- Coffee 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 Observe dishwasher handle soiled dishes, push dishes into dishwasher and proceed to put away clean dishes before washing hands. CDI- Dishwasher informed and washed hands.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Cart blocking access to handsink at dish area. CDI- Cart moved. Keep access to sink clear. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One container of swiss cheese overstacked in flip top cooler and was holding above 45F (see chart). CDI- Cheese was discarded. -0-

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Roasted onions, pork, and potatos all had a date that expired 7 day hold window. CDI- All foods were discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observe some cloths held in soapy water and not sanitizer. Hold cloths in sanitizer only. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Minor wet stacking of sheet trays. Assure sheet trays are fully air-dryed before stacking. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC stated some items under TPHC were pulled at end of 4 hour window, cooled down and re-utilized for a later purpose. This practice is against TPHC procedures as food must be discarded at end of 4 hours. If facility wishes to utilize food items for later they must take food off TPHC and hold food under hot/cold holding temps. CDI- Dialogue with PIC on proper use of TPHC.

3-602.11(A) Food packaged on premises 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 not has a grab and go area with food items (made in house) such as sandwhiches and cut melons. Food item has name of item and name/place of bussiness but is missing ingredients in descanding order, quantity, and major food allergens. Facility will make new labels. VR.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee cutting pineapple with no hair restraint.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One in-use cloth stored in soapy water.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a cart blocking access to handwashing sink near dishwasher. CDI- Cart moved, educated PIC to keep access to sink clear.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some bowls stained with food debris. CDI- Bowls taken to dishwasher. 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 some unlabeled bottles of oil/vinegar/water. Label all bottles. No points deducted.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sanitizer bucket low with 0ppm Quat.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. One ice scoop stored on top of ice machine (dirty surface) and another ice with handle in food product. CDI- Scoops taken to dishwasher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of plastic bins. No points deducted.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. One personal drink stored on shelf above prep table. No points deducted.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handwash sink by dishwasher blocked by cart. CDI- Cart moved and dishwasher told to always have clear access to handwash sink.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple food items (cole slaw, pulled pork, cured meat) with a date mark that exceeded 7 day window. CDI- All items were voluntarily discarded.

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 spinach sitting on shelf at room temp (60F). PIC stated it was being held under TPHC though no time marks were indicated. Also observed no written procedures for foods such as grits, oatmeal. Provide written procedures for all foods under TPHC. VR.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee making omlets with no hair restraint.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed two sanitizer buckets with low Quat concentration. CDI- Buckets emptied and re-filled.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Ice scoops were stored on shelf of ice machine that was dirty. CDI- Scoops taken to dishwasher.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw steak was stored below raw hamburger in reach in drawer and in WIC. CDI- Order reversed based on final cook temps.

.4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bleach bottle with 0ppm concentration. CDI- Product discarded. No points deducted.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Dinner menu has reminder but not disclosure for grilled steak. PIC stated the only item facility offers undercooked is griled steak. However, asterik is marked on items such as grilled salmon, grilled shrimp, chicken caesar salad and some others. PIC stated he will remove asterik on all unnessecary items next menu change in a couple months. VR to check for disclosure on steak item that may be undercooked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce in WIC that was tightly wrapped and prepped earlier in the morning. Temps. were above 45F (see chart). Product unwrapped and PIC told to stir product to allow air to flow through.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple scarred cutting boards. 4-501.11 Maintain equipment in good repair. One cold holding unit was not properly working. Facility noticed temps. were high earlier in the morning and removed all foods before inspection started. Repair cold holding unit.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy at facility. CDI- A copy of policy was e-mailed to PIC and PIC printed and posted copy during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink at bar. CDI- Paper towels were provided. No points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed baked beans and cole slaw in reach in cooler at about 70F (see chart). Unit was not properly working. CDI- PIC called engineer on site who fixed unit during inspection. PIC stated beans and cole slaw were in unit overnight and were thus voluntarily discarded. REPEAT.

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

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed multiple sanitizer solutions with low Quat reading of 50ppm.

General comment 2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present until the end of the inspection. Facility is still within the 210 day limit of the new permit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw sausage stored above potatoes in the walk in cooler. CDI - sausage was moved to a correct location.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed packages of butter on the counter at 69F. Temp was taken at the end of breakfast. CDI -Butter was discarded. Recommended holding butter on time.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - PIC stated they use time for their buffet items. Facility did not have the times logged of when they placed the food out. Make sure to document the times. Recommend holding butter on time as well. Facility needs to fill out the documentation sheets for potatoes and cut melon.

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 Grab N Go salads and sandwiches missing the proper labeling in the cooler in the suites shop. Observed cereals missing labels.

Repeat violation 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor.

General comment 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash around the dumpster. Keep dumpster pad clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 drink glasses uncovered and stored on bottom of rack next to clean utensils in dish wash room. Employee moved glasses to floor until they can be washed.

) 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 handle tops of drink glasses then handle clean utensils on dish machine clean drainboard. Stopped employee. PIC directed him to rewash utensils and wash hands.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed hand sink in server area covered in coffee/tea as they are using this as a dump sink. Discontinue using as a dump sink. The can wash is around the corner. You may use this instead. PIC advised he would speak with the front of house staff.

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 milk, half n half, pepperoni, spinach, cooked chicken without dates. PIC dated during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted garlic with date beyond 7 day mark. PIC discarded.

Observed lettuce, pasta salad, potato salad, cole slaw in bowls on ice for customer self-service temping between 54-69F. All were removed and placed in walkin cooler to rapidly chill. All were prepped/made today. Once prepared and portioned in bowls, place bowls in refrigeration to rapdily chill to 45F or lower before placing on self-service line.

. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed rolls, pie and pizza sitting out for customer self-service without shields. Return visit required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets on the floor. Advised PIC to move to shelving.