DOUBLETREE RESTAURANT/CHARLOTTE AIRPORT

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 multiple items that had been expired, date marked for 9 days, or had no date marks. -CDI- PIC corrected dates and voluntarily discarded the necessary items. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large quantity of fruity flies throughout the facility. Service facility for pests. REPEAT*** (2 pt)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed sealed container of food with mold growing on the lid. -CDI- PIC voluntarily discarded the necessary item. Due to severity, points are not taken. (0 pts)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal containers that were stored as clean and dried. Separate to allow proper air drying. (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 slight accumulation of grime built up on the gasket throughout the facility. Increase cleaning frequency. (0 pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses case placed on prep surface. -CDI- PIC relocated the necessary item. (0 pts)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee use bare hands to turn off the water after washing hands. -CDI- Respective employee rewashed hands using correct procedures. (2 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 Upon arrival, EHS observed food employee grabbing died tomatoes and diced onions with bare hands to be placed in an omelet. -CDI- EHS intervened, employee voluntarily discarded the necessary items that were contaminated with bare hand contact. (2 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the facility during inspection. No contamination was observed. Service the facility for pests. REPEAT*** (1 pt)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee use bare hands to turn off the water after washing hands. -CDI- EHS intervened and provided education on using a barrier to turn off the water when handwashing is complete. Employee rehashed hands using correct procedures. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer soiled with food residue. This was the only food contact surface that was non-compliant during the inspection. -CDI- PIC place the deli slicer in the dish pit to be W/R/S. Due to improvement from last inspection, points are not escalated. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the kitchen area. Service facility for insects/pests. REPEAT*** (1 pt)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the wire racks in the glass RIC as well as the WIC soiled with debris, residue, and fuzzy build up. Increase cleaning frequency. REPEAT*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed the faucets at the 3 compartment sink leaking. Repair leaking faucets. (0 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors heavily soiled under and behind equipment. Increase cleaning frequency to reduce the possibility of attracting pests. REPEAT***(0 .5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer, can opener blade, and vegetable dicer soiled with food debris. Also observed sicker residue on metal containers contaminating the insides of other containers while being stored as clean. -CDI- PIC cleaned all of the necessary pieces of equipment. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe, cottage cheese, and Greek yogurt at 49-50F while said to be cold holding on the self serve line for customers. PIC stated that the items are only held from 6:30am - 10:30am and then are discarded. -CDI- PIC will be placing those items on TPHC rather than cold holding. EHS provided TPHC form and help PIC fill out the form. (0 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchens area. Service facility for pests. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal containers wet stacked while said to be clean and dried. -CDI- PIC separated the containers to allow proper air drying. (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 slightly soiled handles and doors on the flip top unit. Increase cleaning frequency to limit possible cross contamination. (0 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors heavily soiled under and behind equipment. Increase cleaning frequency to reduce the possibility of attracting pests. (0 .5 pts)

6-301.20 Handwash sinks shall be supplied with a waste receptacle. - Observed the handwash sink adjacent the cookline to not be provided with a waste receptacle in the general vicinity of the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to be stored as clean and have visible food debris on its food contact surfaces. CDI - PIC placed at dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a container of salsa in the glass door RIC, containers of shredded lettuce, deli turkey, and roast beef in the cookline opentop, and a chub of roast beef in the WIC that were all not provided with date marks at the time of the inspection. PIC stated he had used the deli meats and sliced them this morning and the container of salsa and lettuce were opened/prepped last night. CDI - PIC date marked. 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 . 3-501.18 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 an insert container of deli ham that was date marked 3/16. PIC stated the package was brand new from last night and the date label had not been changed when the new package was opened. CDI - PIC corrected date label. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed the steak and eggs, pancake platter, french toast platter, and farm fresh eggs side dish on the breakfast menu to not be provided with an asterisk linking the items to the consumer advisory. CDI - PIC corrected menus at the time of the inspection and added the asterisk to all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle containing a blue chemical that was not labeled as to its contents. CDI - PIC labeled spray bottle.

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 bulk storage bins of flour, rice and sugar that were not labeled as to their contents.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a spoon stored directly inside the closed container of sour cream in the glass door RIC, with the handle in direct contact with the food inside. CDI - PIC removed spoon from container.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the exterior surfaces of the back cookline oven to be covered in an accumulation of food debris/grime. 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 cracked floor tiles surrounding the floor drains and worn/low grout throughout the kitchen. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above ready to eat salads in the walk-in cooler.

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 BBQ and Green beans that had not cooled to 41 degrees over night. CDI - Items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 46-50 degree melons on the salad bar due to the ice melting. CDI - Items were voluntarily discarded.

REPEAT 10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no consumer advisory, disclosure or asterisks on the AA-Crew Menu. Observed missing disclosure on the Dinner menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pans of BBQ and green beans that had not successfully cooled due to them being tightly covered in the reach-in cooler. CDI - Items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin-probe thermometer during inspection.

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 a small pan with no handle being used to scoop uncooked rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of the silver reach-in cooler.

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 a large amount of food debris on the walls and bottom of the warmer.

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 cracks tiles around drains and low grout throughout the kitchen.

REPEAT 6-303.11 Provide required lighting intensity. Light intensity measured 1 foot candle in WIC. Provide at least 10 foot candles in WIC.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a frozen, open container of raw chicken stored on top of ice cream in the walk-in freezer. Observed raw sausage stored on top of cooked roast beef in the walk-in cooler. Observed raw hamburger patties stored above potatoes in the reach-in cooler. CDI - All items were moved to the correct order.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked sausage in the prep cooler that expired on 9/3/24. Observed missing date mark on milk products in the reach-in cooler. CDI - Sausage and milk were voluntarily discarded.

10-DAY VERIFICATION REQUIRED REPEAT 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing consumer advisory on the dinner menu. Observed missing asterisk for steak on the dinner menu.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the dish washing area.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor that is causing a build-up of ice.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed a spray hose that is taped together with a plastic bag due to a broken gasket. Observed a leaking faucet at one prep sink and the 3-comp sink.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a dumpster with rusted out holes and cracks around the base.

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 cracks tiles around drains and low grout throughout the kitchen.

REPEAT 6-303.11 Provide required lighting intensity. Light intensity measured 1 foot candle in WIC. Provide at least 10 foot candles in WIC.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Training records for employee health policy were not available during inspection. CDI - PIC had employees sign employee health agreement during inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee use gloved hands to remove raw ground beef from large commercial package onto grill. Employee removed gloves and took clean spatula from magnetic wall rack. EHS reminded employee to wash hands before continuing. CDI - employee took spatula to dish pit and washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed lemon with mold growth in WIC and onions with mold growth underneath prep table. CDI - PIC voluntarily discarded food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed sealed commercial packages of raw ground turkey burgers stored over open package of chips in RIF. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on deli slicer. Observed sticker residue on stacked food containers. REPEAT. CDI - PIC broke down deli slicer to be washed before next use. PIC removed food containers to be washed. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use, after cleaning. -P. PIC stated that deli slicer is only cleaned with soap and water. EHS reminded PIC to sanitize the deli slicer after cleaning. CDI - PIC broke down deli slicer to be washed before next use.

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 corn dated 2/2 and beans dated 2/1 in RIC. CDI - PIC voluntarily discarded food. 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 container of cooked pasta in low reach in cooler across from grill with no date mark. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed “eggs cooked your style” on breakfast menu without asterisk to consumer advisory at bottom. Verification visit within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked potatoes cooling in deep, covered plastic containers in WIC at an insufficient rate. REPEAT. CDI - PIC moved potatoes to open metal sheet tray in WIF. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw salmon in ROP with label stating that fish must be removed from package when thawing. CDI - PIC removed fish from packages.

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 unlabeled squeeze bottles containing sauces by grill. 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 cereal available for consumer self-dispensing with no labels.,

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in back corner of kitchen by equipment rack next to hotbox. REPEAT. Facility has active pest control with monthly visits.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of food with ice accumulation under leaking condenser in WIF. Remove food from underneath condenser or shield food from leaks.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quat sanitizer in bucket at 0 ppm. CDI - PIC removed sanitizer bucket.

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 open bag of single-service plastic containers with debris accumulation in top container. Observed box of single-service food containers on ground in dry storage room. PIC voluntarily discarded trays.

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 metal spatulas on wall rack with chips along side of blade. CDI - PIC voluntarily discarded spatulas. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI can opener. 4-501.11 Maintain equipment in good repair. Observed broken fins on oil filter in hood above oven. Observed shelving unit by door to break room with heavy rust on bottom shelf.

5-205.15 Maintain a plumbing system in good repair. Observed pre-rinse sprayer with cup taped over sprayer head due to loose gasket.

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 ceiling filter in female employee restroom in need of cleaning. REPEAT. Points not taken for different item observed from last inspection.

6-303.11 Provide required lighting intensity. Light intensity measured at 1 foot candle in WIC. Provide at least 10 foot candles in WIC.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employees wash hands and use bare hands to cut off faucet. CDI- PIC provided paper towels. Employees rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sinks in kitchen. PIC stated that he had to order paper towels since they ran out of them yesterday. CDI- PIC was able to get paper towels from housekeeping department.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates that had dried food debris on them. CDI- affected plates were removed, and taken to the dish machine to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 items that were made yesterday that were not cooler to 41 F within six hours. CDI- items were denatured and discarded into trash. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on serving line not on TPHC and prep cooler that were stored above 41 F. CDI- items were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Menu does not state the disclosure (items are cooked to order). VR- Facility has up to ten days to provided a disclosure.

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 items in cooler and prep cooler that were stored in deep containers. Some items were covered as well. CDI- items were denatured and discarded into trash. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats observed in kitchen area. REPEAT (half points due to no points taken at last inspection).

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

3-302.15 Wash fruits and vegetables prior to use. Observed apple and peach stored on serving line not protected. PIC could not state if items were washed. CDI- items were removed and properly washed. -zero-

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 exterior of refrigeration units, shelving, and containers in kitchen area. REPEAT (full points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. CDI- Dumpster door was closed. -zero-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tiles in kitchen area. REPEAT (full points).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and slicer soiled with old food debris. CDI- Items taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed black beans, gravy, wings and rice without a date. CDI- Items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 pizza sauce dated for 6/14. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in kitchen area. Clean kitchen area and get serviced to get rid of gnats.

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 prep top, low reach in, and speed rack in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning in the walk in cooler and in kitchen area, especially under and around equipment.

6-303.11 Provide required lighting intensity. Observed light in walk in cooler 33-1.8 foot candles in some in the walk in cooler. More light is needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal hot holding at 112F. Per PIC, oatmeal has been hot holding for less than 2 hours. CDI: oatmeal reheated to above 165F. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 rice, salsa, raw ground beef patties, chicken wings, Alfredo sauce, gravy, beef, salmon, hot dogs, and vegan burger patties all over 41F in the tall reach in. Unit ambient air temperature is at 45F. PIC has voluntarily discarded all food. VR within 3 days. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 a large container of salsa dated 2/26. PIC stated salsa came from a can. EHS discussed with PIC on shelf life of opened food cans. CDI: voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with no CFPM. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef and pork stored over cooked pulled pork and cheese in the tall reach in by the hand sink. CDI: items rearranged. -1.5-

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 meat slicer with food residue on the blade stored as clean per PIC. CDI: meat slicer broken down to be washed at the dish pit. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in-use squeeze bottles at the cook-line unlabeled. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the kitchen. Recommend to have pest control to spray as often as needed. -1-

5-205.15 Maintain a plumbing system in good repair. Observed leaking at the 3 comp sink faucet. Recommend to repair. REPEAT VIOLATION -2-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile across the range with broken and low grouting throughout kitchen floor. Recommend to repair and/or replace. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at the hand sink by the dish machine. CDI: paper towel provided. -1- no points escalated due to improvement from previous inspection. REPEAT VIOLATION

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup around the ice chute. Recommend to clean as often as needed. -0-

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 gravy (6/29) and ground beef (6/29), stored in the tall reach in by the range, past 7 days. CDI: voluntarily discarded. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3 comp sink faucet. Recommend to repair. REPEAT VIOLATION -1-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the women’s restroom. CDI: soap provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the women’s restroom and hand sink by the tall reach in at the cook line. CDI: paper towels provided -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef stored in same pan as opened packages of deli meats in the walk in cooler. CDI: deli meats voluntarily discarded, EHS discussed with PIC and items rearranged. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready-to-eat foods in the walk in cooler. CDI: items rearranged. -1.5-

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 ceramic dishes stored as clean with food residue. CDI: dishes brought to dish pit to be w/r/s. -1.5-

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 container of cooked bow tie noodles cooling in the walk in cooler tightly covered. CDI: container vented. REPEAT VIOLATION -0.5-

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 a metal pan used as a scoop in the sugar bin. Observed handle of scoop in the flour bin touching the flour. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the prep reach in unit at the cook line. Recommend to replace. REPEAT VIOLATION -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at 3 comp sink faucet. Recommend to repair. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written cleanup procedures for vomit and diarrheal events. CDI: cleanup plan has been provided via email. REPEAT VIOLATION -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food debris on back of blade. Per Chef, meat slicer has not been used today. CDI: slicer was broken down and cleaned during inspection. REPEAT VIOLATION -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe and a whole container of cream cheese stored over ice with temperatures over 41F. EHS suggested to put these on TPHC. CDI: items voluntarily discarded and a template has been emailed to Stephen Moore, General Manager. -1.5-

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 grits and oatmeal cooling in the walk in cooler tightly closed. CDI: dishes were vented -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the prep reach in doors of the flip top unit. Recommend to replace. -0-

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 or temperature measuring stickers readily available for high temp dish machine. REPEAT VIOLATION VR within 10 days. -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a dead light bulb at the main hood. Recommend to replace. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with no written procedures of vomiting and/or diarrheal plan in place. EHS has emailed information on this to PIC Chef Charles. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink and the employee men's restroom. CDI: soap was provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the employee women's restroom. CDI: paper towels were provided REPEAT VIOLATION -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food debris on the back of the blade. CDI: PIC took meat slicer apart to clean REPEAT VIOLATION -3-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at the grill station with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple fruit flies at the bar dump sink. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen meat in the walk in freezer stored on the floor. -0-

4-302.13 Temperature Measuring Devices, Manual Warewashing -Pf Observed facility with no irreversible registering temperature indicator for their high temp dish machine. VR within 10 days to ensure facility has a way to temp their high dish machine to make sure it reaches the necessary temperature. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open. Ensure all sliding doors and lids are closed to prevent harborage of rodents and/or insects. REPEAT VIOLATION -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the women's employee restroom. CDI: PIC supplied paper towel. REPEAT VIOLATION No points escalated due to all other hand sinks in the kitchen and men's restroom have paper towels. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food debris on the blade. CDI: PIC took apart to be cleaned at the dish machine. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut ham, sausages, diced tomatoes, and freshly cooked potato bites cooling in the walk in cooler tightly covered. CDI: PIC vented all TCS items to allow to cool quicker. -0-

3-501.13 Use approved thawing methods. Observed a raw chunk of meat thawing in 85F water. PIC was advised to only thaw under 70F water or below, in the walk in cooler, or while cooking. CDI: PIC moved to walk in cooler to continue thawing. -0-

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

4-501.11 Maintain equipment in good repair. Observed gaskets at the flip top unit in need of replacement. PIC stated a work order has been put in place for replacement. REPEAT VIOLATION No points escalated due to spray nozzle and faucet at 3 comp sink have been repaired. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open at dumpster. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under kitchen equipment in need of cleaning. REPEAT VIOLATION -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a large pot on a cart blocking hand sink in kitchen area. CDI- pot and cart were removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. There was no soap present at hand sink in kitchen area. CDI- soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was no paper towels present at hand sink in kitchen area. CDI- paper towels were provided.

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 items in flip top cooler that were not dated. Observed container of cooked noodles with broccoli in refrigerator that was not dated. CDI- items were discarded.

4-501.11 Maintain equipment in good repair. Repair spray nozzle at dump sink and faucet at 3-comp sink. Both items area in bad repair.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash and dust from walls in kitchen area. REPEAT

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed slight mildew in top interior of ice machine. PIC will have maintenance clean unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham, diced tomatoes, BBQ pork, and raw chicken that were stored above 41 F. PIC stated that items were placed in refrigerator overnight. CDI- Items were voluntarily denatured and discarded into trash.

4-101.19 Nonfood-Contact Surfaces - C Replaced rusty shelving in back area kitchen, and storage units.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor behing grill and prep stations in kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a mop and mop bucket stored in front of mop sink near dish machine. CDI- Items were removed. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towel at hand sink near grill. CDI- PIC provided paper towels at hand sink. REPEAT.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris in interior of microwave in kitchen area. PIC informed me that the interior was cleaned on Sunday night. CDI- PIC cleaned interior of ice machine.

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 containers of grits and oatmeal that were not dated in walk-in cooler. Observed a container of macaroni and cheese that had a date of 10/25 written on the plastic cover. Also, observed a container of chicken wings with the date of 10/29 written on the cover. CDI- All listed items were discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at each hand sink in kitchen area. CDI- PIC provided paper towels at hand sinks.

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 rice an sliced ham in refrigerator that were dated 7/2. CDI- Items were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies in kitchen area. Recommendation is to consult pest control on the best treatment to eliminate fruit flies.

5-202.12 Provide at least 100F water at handsinks. -Pf Hot water temperature at hand sink near grill peaked at 70 F. VR- facility has up to ten days to increase hot water at hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above an open container of pickles in walk-in cooler. Also, observed raw salmon and tuna stored above Ready-to-Eat ham in refrigerator. CDI- All items were reversed.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed an open container of yogurt stored in a section of the serving line were no sneeze guard or lid was present. Serving line is not continuously monitored by employees. CDI- yogurt was discarded.

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. Repair damaged areas of walls near dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mops an brooms stored in front of hand sink near refrigerator CDI- Mops and brooms were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks near dish machine and bar areas. CDI-paper towels were provided at hand sinks.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Water in dish machine is peaking at 139 F (should be at least 160 F for plate temperature). The digital dial is reading 255 F. CDI- Facility will go to single-service trays, cups and utensils until unit is fixed. VR- facility has ten days to repair unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced ham and diced sausage that were held above 41 F. PIC stated that items were brought out from the walk-in cooler at 6:10am. CDI- Items were placed in freezer and allowed to chill.

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 No time in-time out stamps or labels have been performed for items that are on TPHC. CDI- items were properly labeled by PIC.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed an uncovered bowl of yogurt stored on serving line with no sneeze guard present. Serving line is not observed by food employees on a continuous basis. CDI- yogurt was discarded. Also, observed half and half cream place on each table in an uncovered container during breakfast time. CDI- Half and half will be brought out one requested by customer and discarded afterward.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair doors and gaskets on freezer door. Walk-in freezer is accumulating a large amount of ice that is falling onto the shelves and floors.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors during inspection. CDI- doors were closed.

2-301.14 When to Wash - P Observed employee touch handle of mop, grab, doors of refrigeration unit, and preparing food without washing hands. CDI- Employee was told to wash hands. Training was done with employee. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mop stored in front of hand sink in kitchen area. Observed single-service items stored in hand sink at bar area. CDI- Items were removed from hand sink. Mop was removed from in front of hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese that was maintaining a temperature above 41 F. CDI- Items were discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays stored on shelf that were not inverted. CDI- Items were inverted.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Exhaust for hood system is not working properly-needs repairing. Facility has been approved to the stove and flat grill only by fire marshall.

2-301.14 When to Wash - P Observed food employee drink from an open (no straw or lid) employee drink cup and begin to prepare food without washing hands. Also observe employee enter facility from the outside and begin to work with food before washing hands. CDI- In both cases, employee was made to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and raw beef stored above cooked chicken and raw vegetable on rack in walk-in cooler. CDI- items were reversed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above washed and ready-to-eat vegetables in walk-in cooler. CDI- Items were reversed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few containers stored in clean section with some food debris on them. CDI- Containers were taken to dish machine to be cleaned.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P A container of cooked chicken wings were found in the reach-in freezer. PIC described the cooked procedure as noncontinuous cooking that was approved by our department. No document was provided at this inspection. Facility shall provide documentation before further engaging in noncontiuous cooking.

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 diced sauage and sliced tomatoes in prep cooler that had the date of 3/25/19 on them. Also, observed cooked noodles in prep cooler that had the date of 4/1/19 on them. Also, observed food items that were dated for 4/4/19. CDI- Items were discarded into trash can.

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 Container of cut melons were not labeled for time-in, time-out for the breakfast bar. CDI- Items were discarded into trash can.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometers provided are digital, but not thin probe. VR- facility has up to ten days to provide a thin probe, digital thermometer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Hot unit in Hold-holding unit in back of facility is currently not working. Repair warming unit on unit before items are placed in unit to be hot-held.

2-301.12 Cleaning Procedure - P Observed two employees wash hands for 10 seconds, then cut off faucet with bare hands. Procedure states that hands shall be washed for at least 20 seconds. Paper towels shall be used to cut off faucet. CDI- employees rewashed hands the correct way.

3-302.11(A) Separate the different types of raw animal foods. -P Food shall be protected from cross contamination by seperating raw animal foods during storage, preparation, holding, and display. Observed raw turkey burgers stored above raw seafood in refrigeration unit. CDI- Turkey burgers were placed on the bottom shelf.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. There was not a thermometer located in walk-in cooler at time of inspection. CDI- Management provided a thermometer for unit.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed stacks of containers that were stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from shelving near ice machine. Clean grease buildup on hood screens in front and back units. Clean exterior of fryers, and shelving in kitcehn 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 cleaning needed on floors, walls and ceilings throughout establishment. Observed floors needing cleaning under equipment and in corners. Clean splash from wall behind prep tables and equipment. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken and missing tile under cooking range as well as grout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at handwashing sink at bar. CDI, paper towels provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat produce. CDI, items reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding below 135F. CDI, PIC voluntarily discarded chicken.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked eggs, and mashed potatoes without date mark. CID stated item was prepared more than 24 hours prior to inspection. CDI, item marked with correct date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. Ensure proper steps are taken to prevent and eliminate pest.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups exposed to contamination at coffee station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on counters, shelves and storage surfaces.

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 heavy cleaning need throughout establishment. Observed heavy build up of dust and debris throughout floors, build up under and behind equipment. Repeat Improvement noted. 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 broken and missing tile under cooking range as well as grout.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed hot water temperatures reach a maximum of 164F. VR

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 stew without date mark. CID stated items were prepared more than 24 hours prior to inspection. CDI, items voluntarily discarded by PIC.

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 written procedures not followed. Observed items on TPHC such as cantaloupe, and honey dew labeled with beginning time but no end times. Observed log used to label items, with begging times filled in but not end times. Observed past labeling suggesting items were left on the buffet line for more than 4 hours. CDI, items labeled. Spoke to PIC to clarify procedures, FOLLOW WRITTEN PROCEDURES.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. Ensure proper steps are taken to prevent and eliminate pest.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves not allowing for effective cleaning and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on counters and storage surfaces.

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

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 heavy cleaning need throughout establishment. Observed heavy build up of dust and debris throughout floors, build up under and behind equipment. Repeat Improvement noted. Repeat

6-501.110 Using Dressing Rooms and Lockers - C Observed personal items such as phones stored on working counters.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at hand washing sink near dish area. CDI, paper towels provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut, ready to eat fruit. CDI, items re-organized. Repeat Improvement noted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chopper blade with dark build up, stored as clean. Observed build up on food contact surface of can opener blade, stored as clean. CDI, Items taken to dish area for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a tray with tcs foods such as lettuce and cut tomatoes on top of flip top line, holding temperatures above 45F. Ensure TCS foods are under temperature control or placed on TPHC. PIC stated items were placed there at 9am. CDI, items taken in to walk in to cool rapidly.

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 written procedures not followed. Observed items on TPHC such as cantaloupe, and honey dew not labeled with beginning and end times. CDI, items labeled.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking.

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 heavy cleaning need throughout establishment. Observed heavy build up of dust and debris throughout floors, build up under and behind equipment. Repeat Improvement noted.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee putting gloves on without washing hands after returning into the kitchen. CDI, food employee corrected by instruction, food employee washed hands. Ensure all food employees wash hands on re-entry to kitchen. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier. CDI, food employee corrected by instruction, food employee re-washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at one of the two sinks (hand sink near grills). CDI, paper towels provided. Repeat

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut, ready to eat fruit. CDI, items re-organized. Repeat 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef. CDI, items re-organized. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at sani bucket below 50ppm quat. CDI, sanitizer re-filled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes hot holding below 135F. CDI, potatoes discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods at flip top and at customer self service line holding temperature above 45F. CDI, items were temporarily placed on TPHC. Template provided. New manager started working 3 days prior to inspection. Repeat Risk control plan-VR

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in walk in cooler without date mark. Items were prepared more than 24 hours prior to inspection. VR -Repeat Risk control plan

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed absence of consumer advisory for lox. VR Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle with clear liquid without label. PIC stated bottle contained cleaner. CDI, item labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles, and other containers without identifying label. Repeat

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups at coffee station without protective sleeve, cups were exposed to contamination.

4-501.11 Maintain equipment in good repair. Observed flip top not able to keep TCS items at 45F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant build up of dust and debris on equipment throughout establishment. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 compartment sink. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lids and doors. Repeat 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed significant amounts of litter in waste enclosures.

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 heavy cleaning need throughout establishment. Observed heavy build up of dust and debris throughout floors, build up under and behind equipment. Repeat

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near dish are blocked by trays, and carts during inspection. CDI, items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near grill. CDI, paper towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored above raw shrimp, and calamari. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and sea food stored above ready to eat foods. CDI foods re-organized to have protect food.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cooked oat meal hot holding at 117F. Observed cut tomatoes, and cantaloupe as well as lox cold holding at 50F. CDI, Items placed on time, EHS provided TPHC template to PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed foods prepared more than 24 hours prior to inspection without date make. CDI, items date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed lox at buffet line. Observed no consumer advisory provided. CDI, PIC provided signage with reminder and disclosure.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer not produced. VR

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily gauged/deep cuts on cutting boards. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and debris on shelving, and storage areas throughout. Observed build up between equipment throughout. Observed debris in coolers. Walk in cooler in need of cleaning. Observed build up of food debris on walk in floor. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed leaks at 3 comp sink faucet, and at spray arm faucet near dish machine. Observed large amount of standing water. FIX PLUMBING SYSTEM.

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

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 heavy build dark build up on floor throughout, as well as on base boards and on walls, and under/behind equipment. Facility in need of cleaning. 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 ham and diced tomatoes sealed tight cooling in walk-in measuring 52F; CDI containers uncovered.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. (points not increased due to great improvement).

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

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 cleaning issues to PHYSICAL FACILITIES. (Observed floor underneath cooking equipment collecting debris). 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 areas of flooring tiles damaged in need of replacing

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris / stickers and residue stuck to surfaces; CDI containers pulled and placed into dirty dish pit. (RCP needed for continuous repeat violations).

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon at self service line over stocked measuring 50-55 F. CDI melon pulled and discarded. (facility will fill out TPHC procedures for cut melons). Points not doubled due to improvement in this 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 cooked pasta and sliced deli meats stored in stand up cooler with no date marking. CDI staff properly date marked RTE TCS products.

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

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed rusty shelving inside walk-in cooler in need of replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (kitchen and cooking equipment throughout, inside bottom surfaces of reach-in coolers).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink. CDI towels provided.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce, various cheese, cut leafy greens, slaw, boiled eggs, cut tomatoes all stored in prep cooler measuring above 45F (see temp chart). CDI TCS foods moved to another functioning unit. VR to ensrue unit is functioning properly.

NO POINTS DEDUCTED 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 dirty bins that need to stay in wash rotation.

NO POINTS DEDUCTED 5-501.113(B) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed half smoked cigarette stored inside flip top cooler unit. CDI cigarette discarded. (staff informed that state will be informed of findings).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 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 scoops without handles stored directly in dry food products. (scoops must have handles to prevent contamination).

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 dirty bins that need to stay in wash rotation.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (kitchen equipment, cooking equipment throughout).

3-502.12 ( C ) Except for FISH that is frozen before, during, and after PACKAGING, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. P Observed raw (not frozen)fish in vacuum sealed packages. CDI fish removed from vacuum packages.

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemical cleaners stored on prep table in kitchen area with food products. CDI chemicals properly stored.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous containers of food stored in cooler units not used for immediate service from days prior uncovered exposed to potential contamination.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (cooking and kitchen equipment throughout)

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 cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls throughout in need of general cleaning)

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee recontaminate hands during handwashing by bare hand contacting the sink faucets when turning the faucets off. CDI - educated importance of preventing recontaminating hands; advised to rewash correctly and use a papertowel to turn faucets off.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed sanitizer hose for mop buckets stored in the handwashing sink. CDI - educated that this hose is not meant to be stored in handsinks, especially if employees are going to recontaminate hands during handwashing. Advised to clean the sink and reminded employees that handsinks are only for handwashing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms above ready to eat lettuce in the walkin cooler. CDI - educated importance of storage order; moved the mushrooms to the bottom and the lettuce to the top. Advised to wash the lettuce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and milk out of temperature on beffet line. CDI - advised PIC and food employees to stick the milk and butter into the ice, not let it sit on top. Pushed products further into the ice to maintain proper temperature.

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 products that have exceeded time/temperature control (deli meats and slaw). CDI - educated that product at 41F can be held for 7 days, 42-45F can be held for 4 days. CDI - products were dated with 9.19.16 and 9.22.16, temperature did not match up with holding time, so PIC discarded products.

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 REPEAT VIOLATION Observed facility not having Time as a Public Health Control (TPHC) procedural paperwork, nor were the items filled out in the time log for this morning. Facility did not add products to time log, which was discussed last inspection. CDI - provided facility TPHC paperwork; advised to add tomato, smoked salmon, canteloupe, and watermelon to TPHC paperwork/time log; each morning fill out time log, not at 10 am when food is discarded. VR

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed orange marmalade in a jar, used as a door stopper to hold the kitchen door open. CDI - advised to find a real door stopper.

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. Observed ice scooper holder with mold build up inside; ice scooper stored in the holder with mold in it. CDI - brought ice scooper and ice scooper holder to dish pit for a cleaning procedure; advised to clean more often.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed pressure guage on hot water sanitizer dish machine not working. Advised to get pressure guage fixed.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed a few metal pans and plastic containers stored with food debris and sticker residue. Improvement continues to be made on cleaning from last inspection. CDI - dishes were stored at dish machine area for cleaning.

General Comment - 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked burgers stored inside reach-in cooler without prior approval. CDI - burgers were discarded. Instructed PIC that application needed to be submitted and approved prior to par cooking.

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 cold items on TPHC not recorded on log book for time. CDI - most items on buffet were in temperature compliance. CDI - items will be added to time log.

General Comment - 7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer spray bottle stored on table. CDI - bottle relocated to bottom shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on back shelf.

Repeat - 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floor inside walk-in freezer and cooler. Clean condensation off floor inside McCall walk-in cooler.

General Comment - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at dish machine area blocked by rolling cart with dirty dishes. CDI - cart relocated.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed some metal pans and plastic containers stored with food debris and sticker residue. Much improvement noted on cleaning from last inspection. CDI - dishes were stored at dish machine area for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of various food items on top of items inside flip top including sausage, spinach, shredded cheddar , sliced ham, and diced tomato that were above 45F (see temp chart). CDI - all items discarded. Observed cream cheese packets, butter, and melons at buffet > 45F. CDI - items were discarded. Suggested putting these items on TPHC or keeping fully submerged in ice to maintain 45F/below. Other hot items that were supposed to be on TPHC were in temperature compliance.

Repeat - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a packet of deli turkey stored in Entree cooler dated 2/15 that had exceeded 7 day date mark. CDI - by discarding. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of mashed potatoes not date in Entree cooler. CDI - by discarding. Improvement seen from last inspection.

General Comment - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of bread stored on the floor of the walk-in freezer.

Repeat - 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors at cook area and inside walk-in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Upon entry into the kitchen observed several drinks on and above food prep/food contact surfaces. CDI - drinks discarded/relocated.

3-302.11(A) Separate the different types of raw animal foods. -P Observed containers of raw chicken stored above raw salmon/fish in McCall reach-in cooler. CDI - chicken moved to bottom shelf. - ****Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed several metal pans and plastic containers stored with dried food debris and sticker residue on back dish shelf. CDI - removed from shelf for recleaning. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine not sanitizing properly. Thermolabel not turning black. Final rinse temp only reaching 119F after several cycles. Chef engineer on site for repair. CDI - Dish machine was repaired and now reaching 180F. Thermolabel turned black. Dishes re-ran through machine to be recleaned.

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 in bottom of flip top cooler rice pilaf not dated; au jus in McCall reach-in not dated. CDI - all items dated properly. 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 rice pilaf in McCall reach-in dated 11/15 that exceeded 7 day date mark. CDI - item 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 Observed items on buffet line that are on TPHC but observed no time recorded. Buffet is open from 6am-10pm. Items are placed on buffet at that time. Procedure paperwork could not be located. CDI - item placed on TPHC; emailed another copy of procedure paperwork. ***Repeat

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottles stored hanging on shelf with clean dishes and another spray bottle of "Degreaser" stored on shelf above prep table on cook line. CDI - all chemicals stored properly.

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 dry good bins mislabeled. i.e panko and rice bins.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back of kitchen close to dish shelf . GM indicated that Ecolab comes for pest treatment monthly. Continue effective pest treatment. ***Repeat

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts. 4-501.11 Maintain equipment in good repair. Observed water leak at bottom of McCall two door refrigerator. Monitor for repair.

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

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a few areas in the kitchen where the grout has come up and needs to be regrouted. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile missing/broken in front of walk-in cooler. 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 cleaning needed on floors inside walk-in cooler, freezer, and dry good storage room. General Comment: Tracked progress of non -compliant items on transitional permit. Non-compliant items 1, 13, and 16 are left to complete before expiration of transitional permit.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee slicing tomato without wearing gloves. CDI by instruction- tomato discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one pan of raw chicken stored over a pan of raw hamburger patties in a reach in cooler and a package of raw bacon stored over gravy in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced breakfast sausage and diced ham above 45F stored in the top portion of a flip top cooler (see chart). CDI- items were placed into a reach in cooler for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mashed potatoes in a reach in cooler dated 7/4, soup in a reach in cooler dated 6/30, crab meat filing dated 6/23 in a reach in cooler, and lunch meats dated 7/7 in a reach in cooler. CDI- all foods discarded, lunch meats were misdated and dated appropriately.

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 facility attempting to use TPHC for foods on the buffet line and some items for omelette prep. Facility does not have approved written procedures in place yet. Procedural document provided via email on 6/9/15. CDI- TPHC sheet provided today, fill out and follow procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near the buffet line and at the bar area.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - . Store plateware and tableware covered or inverted. Observed bowls on the buffet line that were stored food contact side up and uncovered and bowls and plates stored on a flip top cooler in the kitchen food contact side up and uncovered.