DRURY INN & SUITES CHARLOTTE ARROWOOD

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Container of uncut tomatoes with 2 tomatoes rotting with white fuzzy growth in WIC. *CDI - PIC voluntarily discarded entire container of tomatoes.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Cheese Sauce from a can and pre-cut lettuce from a bag above 41F removed from commercial packaging yesterday. Items prepared in ambient temperature shall cool within 4 hours. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 - Cheese Sauce from a can and pre-cut lettuce from a bag above 41F removed from commercial packaging yesterday. Items prepared in ambient temperature shall cool within 4 hours. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Some plastic containers wet stacked stored clean on dish rack.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets to top right and bottom left cold hold drawers of pizza flip top unit tearing in need of replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Plastic container and Metal Slicer stored clean on clean dish racks above 3 compartment sink. *CDI - Items were placed into dish area to be washed, rinsed and sanitized. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Home Fry Potato’s Hot Holding(HH) in HH Cabinet below 135F, see temp chart for details. *CDI - PIC reheated item above 165F. PIC asked employee to keep an eye on the unit. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No Quaternary test strips available for 3 compartment sink sanitizer during time of inspection. A verification visit will be conducted within 10 days to ensure establishment is in possession of test strips.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No Proof of training on the employee health policy reporting agreement during time of inspection. PIC stated signed documents showing training completed are located in establishment online data base “work day”. *CDI - PIC printed copy of Drury Inns employee health policy for staff to read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Plastic container of pre-cooked chicken tenders in Flip Top CH Drawers above 41F. *CDI - PIC voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket stored directly on the floor in front of prep table. *CDI - PIC placed bucket onto lower shelf of push cart.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - one Dumpster lid missing. PIC stated dumpster will be replaced.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking access to back hand sink. CDI- Cart removed from blocking sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in basin of back hand sink. CDI- Basin sanitized. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at first hand sink. CDI- PIC re-supplies towels. (-1)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes stored as clean with visible food debris. CDI- PIC returns to warewashing. (-3) 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household only cleaner spray in kitchen. CDI- PIC voluntarily disposes. (-0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on floor in WIF. CDI- Employee brings food off ground. (-0)

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed tongs hanging in position that breached splash guard of back hand sink. CDI- tongs removed from hand sink splash zone. (-0.5)

4-501.11 Maintain equipment in good repair. Observed need to change or clean fan filters on ice machine with dust accumulation. (-0)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water in wash and rinse basin of 3 comp sink. CDI- water drained and refilled. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener with heavy food debris accumulation, 2 clear trays with debris and residue accumulation, stirring spoon with food debris, all stored as clean stored throughout kitchen area near dish machine. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 shredded chicken, cheese sauce, and hot dogs fail to cool to 41F or below overnight. CDI- PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 TCS foods fail to cool properly through parameters. Observed TCS foods cooling in WIC with tightly fitting lids. CDI- see item #20. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani buckets with 0ppm quat concentration. EHS discovered container of quat Sanitizer was empty and needed to be replaced. After correction EHS observed 200ppm concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal phone stored on rack above prep table and on top of canned goods in kitchen area. Items were removed by employees to designated area. *REPEAT*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested in kitchen. (0.5)

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 air vent above ice machine accumulating dust. Increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone being stored on top of canned goods in the kitchen. Observed speaker being stored on same shelf as clean equipment. Designate an area for the orderly storage of employee possessions. (0.5)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine side panels. PIC will submit a work order to have machine cleaned.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in prep top cabinet with clean utensils. CDI - PIC removed wet cloth and moved utensils to dish area.

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 metal bowl without a handle used to scoop shredded cheese from container. CDI - PIC moved metal bowl to dish washing area.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups, and lids without protection sleeves at coffee station near entrance.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up on door gasket and floor inside walk in freezer.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility without written TPHC procedures for hard boiled eggs. CDI- EHS gave PIC TPHC template to fill out and post in kitchen. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed squeez bottle of dawn dish washing liquid without label. Label for proper identification.

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 brown sugar and raisins on breakfast line without labels. Label all secondary containers for easy identification.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen.

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 shelving units in dry storage area with rust on shelving grates. REPEAT

6-202.13 Properly locate mechanical insect control devices. Observed one homemade, chemical-free fruit fly trap stored on shelf above bread in dry storage area. PIC relocated trap.

4-501.11 Maintain equipment in good repair. Observed hot box unit and dishmachine both out of service. PIC stated that hotbox had a new heating element installed this past Thursday, but was waiting on a temperature control knob and reading display parts to arrive. Dishmachine can still properly function, but leaves massive leak that pools water in WIC and new dishmachine should be arriving in the next couple weeks per PIC. VR for proper functions of equipment once repairs and installations are made. All cooking equipment and utensils are being sent through 3 comp sink and establishment has been using single-use plates and articles until new dishmachine is installed.

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 minor rusting on shelving grates throughout dry storage racks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump water from sanitizer in hand sink 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI employee filled soap dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer with low concentration. CDI PIC made new sanitizer at correct concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-206.13(b) If used, a nontoxic tracking powder such as talcum or flour may not contaminate food, equipment, utensils, lines and single-service and single-use article. Observed home made contraption for fruit flies stored need clean dishes. PIC removed contraption.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth at hand sink.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pan stored as clean with food debris/residue still present on the food contact surface. CDI - PIC moved to 3 compartment sink to be cleaned properly.

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 soil accumulations on the shelving inside the WIC. REPEAT.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand washing sink with no soap near the storage area. CDI - PIC replenished soap at hand washing sink.

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 visible food residue and build-up on the food contact surface (blade) of the can opener. CDI - Can opener was moved to the 3-compartment sink to properly cleaned.

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 potato salt with no label. CDI - PIC labeled container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on countertops and prep areas in the kitchen. CDI - Wet wiping cloths were moved to sanitizer buckets.

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 soil accumulations on the shelving inside the WIC.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags of garbage on the ground in the dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. CDI - Dumpster doors were closed.

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 molding/barrier in need of caulking below the 3-compartment sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed container of baked beans and 2 containers of pulled pork from evening kick back that was above 45F. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sausage patties, and top portion diced potatoes that were holding above 135F. CDI items removed and replaced. Suggest using TPHC for items that are unable to maintain temperatures on buffet line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boiled eggs that were holding on counter next to oatmeal area holding above 41F. CDI added time stamp and provided TPHC procedures to use on eggs moving forward.

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 baked beans and pulled pork in plastic covered containers from the night before. CDI items discarded. Suggest facility use sheet pans to cool products prior to storing in containers.

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 sticky residue in drawer on table near bar entrance.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black residue on HVAC vent at hand sink.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink in bar area. CDI - PIC provided handwashing signage and posted near handwashing sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed coffee machine parts stored in handwashing sink in kitchen area. CDI - Coffee machine parts were removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing coffee machine components in handwashing sink. CDI - Employee removed items from handwashing sink and proper handwashing sink usage was explained. -1 point-

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 bracelet while working with clean utensils and single use items. -0 points-

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 coffee filters stored on top of coffee machine without protection from contamination. -0 points-

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 no CFPM on site during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 cans that were badly dented. PIC explained they would use these cans and has bought dented cans in the past. Other manager explained they know about Botulism and would not use cans. CDI-PIC voluntarily discarded cans and explained they are not to use these.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed potatoes and sausage below temp in the hotbox. PIC explained they reheat sausage and potatoes from the previous day (they use them only 2 days) They check the sausage temps but do not reheat the potatoes, they put the potatoes in the hotbox until service on the line (and then they reheat them in the oven) PIC explained it changes the texture. CDI-EHS explained all items that are reheated from the previous day need to be reheated to 165F before putting them in the hotbox for holding. PIC voluntarily discarded potatoes. VR REQUIRED 12/18/2021

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed baked potatoes at 44F and meatballs at 42F in the WIC, potatoes were filled to high, in a plastic container and covered. CDI-PIC voluntarily discarded all food that was too full and previously cooked (in case of cooling issues) and will talk to the new night person about portioning, and cooling, VR REQUIRED 12/18/2021

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and potaotes in the hotbox below 135F. Observed sausage on the line below 135F. CDI-Sausage and potatoes were discarded. Maintenance is coming to inspect both units because they were turned all the way up and not holding temp. VR REQUIRED 12/18/2021

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 baked potatoes at 44F in the WIC, potatoes were filled to high, in a plastic container and covered. CDI-PIC voluntarily discarded all food that was too full and previously cooked (in case of cooling issues) and will talk to the new night person about portioning, and cooling,

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P OBSERVED unwashed box of tomatoes stored above ready to eat shredded cheese in containers in the walk in cooler. CDI. PIC rearranged storage order of items and relocated unwashed tomatoes. -0 pts.

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 shredded cheddar cheese without a date on the container. Employee and PIC were unsure when item was opened. CDI. PIC Voluntarily discarded. OBSERVED pasta sauce that was dated Friday 2/25. PIC stated employee from another site was there to assist last week and possibly date marked the item incorrectly. CDI. PIC voluntarily discarded pasta sauce. -1.5 pts.

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 overspray of oil on rear of prep table.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris on wall at dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on food prep surface. CDI- drink was removed.

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

3-501.18 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 container of hot dogs labeled 5/27. Hotdogs were passed the expiration date. CDI- hotdogs were discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt that was not labeled. CDI- container was labeled. No points taken at last inspection.

4-501.11 Maintain equipment in good repair. Observed leaking faucets at 3-comp sink and dump sink.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water was not properly dispensing at least 120 at 3-comp sink (117 degrees). VR- Will make a return visit to ensure that hot water is at least 120 at the point of use at 3-comp sink. 1 point REPEAT. No points taken at last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavily soiled ice machine chute along interior of the ice machine. CDI- Soiled chute was cleaned during the inspection. -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pot of sausage gravy was hot holding at <135 degrees inside of hot hold unit. CDI- PIC voluntarily discarded item. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Butter cups, yogurt, and milk creamer was cold holding >41 degrees F on the self service buffet line. CDI- food items were removed from service line and placed in cooler for cooling. REPEAT -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pesto sauce pulled from freezer and portioned not labeled. CDI- Date was added during inspection. -1.5 points.

4-502.11 (B) Good Repair and Calibration - PF 1 out of 2 thermometers were not calibrated and contained damage. CDI- PIC discarded thermometer that was damaged and not calibrated. -.5 points.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf/ 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -Observed Danish pastries at self service buffet line with no ingredients attached. Also observed brown sugar and other dry ingredients not labeled. VR- Will make a return visit to ensure that all food products are being labeled with combined ingredients used to make the food product. 0 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing a watch. 0 points

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer inside of bucket was less than 200 ppm. CDI- Quat sanitizer was made to proper strength. -.5 points.

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 in use utensils being stored inside of water that was room temperature. 0 points.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water was not properly dispensing at least 120 at 3 comp sink(114 degrees). VR- Will make a return visit to ensure that hot water is at least 120 at the point of use at 3 comp sink. 0 points.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese at on breakfast bar at 45F. Observed hot dogs inside walk-in cooler at 43F and chicken tenders at 42F. CDI: shredded cheddar cheese was discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers remaining on outside of juice containers for the bar on shelf.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed cheese sauce at 51F that had cooled overnight inside walk-in cooler. CDI: cheese sauce was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes at breakfast buffet being held between 116F - 127F. Observed eggs inside hot box in kitchen being held at 131F. CDI: potatoes and eggs were discarded. PIC indicated that hot box is being repaired and some elements are being replaced inside unit.

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 cheese sauce that had cooled overnight inside walk-in cooler in large quantity of > 6 inches and covered. CDI: cheese sauce was discarded due to temperature abuse.

General Comment: 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed no labels on cereals held in bulk dispenser at the breakfast buffet. CDI: placards with correct information was stored in cabinets and brought out.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed several foods inside walk-in cooler including taco meat, chicken noodle soup, rice, black beans, and broccoli cheddar soup that above 45F (see temp chart) that had cooled improperly overnight. CDI: all foods were properly discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed diced ham and salsa above 45F (see temp chart) in cold insulated containers at buffet. CDI: discarded and changed out with fresh product.

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 several TCS foods (see temp chart) that had cooled improperly inside walk-in cooler overnight. Observed foods stored in large portions, stacked, and covered. CDI: foods were discarded; discussed proper cooling methods with staff.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers wet stacked.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. - 1pt - Observed quat sanitizer in spray bottles and one bucket too strong for FCS. CDI: product was diluted and provided at correct concentration of 200ppm. 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemicals and sanitizer spray bottles stored above clean utensils at 3-comp sink. CDI: relocated to bottom shelf.

General Comment: 0 pts - 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed bulk cereals in self- dispensing containers without proper labeling. Return visit required by 2/12/18

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed tortillias and oatmeal unprotected and not under sneeze shield at breakfast buffet area. CDI: products were moved under sneeze shield.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts - Remove sticker residue from plastic lids.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 1.5 pts. Observed some pans stored with food debris. CDI: removed and stored at dish machine area to be recleaned.

Repeat: 1.5 pts. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed corn soup, baked potatoes, potato soup, and penne pasta > 45F (see temp chart) in walk-in cooler that had cooled from last night. CDI: all products voluntarily discarded.

Repeat: 1 pt. 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 several foods inside walk-in cooler that had cooled improperly with lids on. CDI: proper cooling methods discussed with area director; lids removed and products discarded.

General Comment: 0 pts. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and pepper in squeeze bottles not labeled and bowls of kosher salt in kitchen not labeled.

Repeat: General Comment: 0 pts. 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 some utensils stored in bucket of sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. Observed plastic container stacked wet in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. Facility has 210 days from permit issuance to obtain. - 0pts

5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at the hand sink in the employee restroom. Return visit required. - 1 pts

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink at 0 ppm quat. The quat was then measured from the dispensing unit at 0 ppm as well. CDI: a work order was placed to get sanitizer dispensing at proper concentration. Facilty will manually mix sanitizer as a corrective action until dispenser is fixed. Return visit required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked chicken in the walk-in, made yesterday, at temperatures ranging from 45F to 47F. Other items in walk-in were holding as low as 38F. Chicken was the only item out of temperature. CDI: chicken was voluntarily discarded. - 0pts

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 soup in the walk-in cooler at 45F and cooked chicken at temperatures as high as 47F. Observed multiple containers with condensation on the roof of lids. Make sure foods are being cooled properly, without tight-fitting lids. CDI: chicken was voluntarily discarded and discussion was had with PIC about proper cooling methods.

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 onsite. Facility did have digital thermometers onsite that were working properly. CDI: facility agreed to obtain a thin-probe thermometer. Verification required within 10 days to ensure facility has obtained a thin-probe thermometer. -0pts

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ham, cheese, salsa, ketchup, and mustard on buffet line in open bowls that were not under the sneeze guard. CDI: PIC was advised to move all open containers under sneeze guards to prevent contamination from customers. Return visit required.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop being stored in ice machine with handle in direct contact with ice. CDI: PIC noted the violation and removed ice scoop from bin. -0pts