BALLANTYNE HOTEL AND LODGE

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 EHS observed diced tomatoes and boiled eggs cooling at inadequate rates in WIC #4. EHS observed both items cooling in cambros with tight fitting lids. CDI - PIC removed lids and instructed food employee to place items in ice bath and stir to quickly cool. REPEAT. (1) 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 .

4-501.11 Maintain equipment in good repair. EHS observed make unit in gallery kitchen in disrepair. PIC stated unit is in the process of being repaired. EHS observed signage posted on equipment and no food present inside unit. EHS observed high temp single door dish machine in disrepair during inspection, EHS observed signage posted. PIC stated engineers are onsite to repair unit but have to wait on exterior construction to finish. Facility has larger dish unit downstairs that is mainly used. (0)

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. EHS observed gaskets on equipment in gallery kitchen soiled with food residue and debris. REPEAT. (0.5)

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. EHS observed wall by hand wash station becoming brittle and breaking apart near the bottom of the wall; this has also created a space between the floor tiling and the wall. EHS observed the tile floor trimming beginning to expand away from the wall creating a large gap between the trimming and walling. Facility has tried to fill with insulation but it is not a sufficient barrier or seal. Repair. REPEAT. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed ceiling tiles near the back area of dish pit that are porous. EHS advised to replace tiles with smooth and durable ceiling tiles that can be easily clean.REPEAT. (0.5) ***EHS will de-escalate points due to improvement. Facility has replaced/repaired numerous items from previous inspection: tiling by tilt skillet and entering banquet kitchen, ceiling tiles throughout banquet hallway, and partial walling in dish room area. By next inspection, remaining items should be repaired according to PIC. Dish room is scheduled for repairs to commence in the coming weeks.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. EHS observed high temp dish machine in banquet kitchen not achieving a final rinse temperature of 160(see temp chart). PIC placed work order. Facility two high temp machines; larger unit was observed reaching above 160F. Facility can operate and has been instructed to utilize the larger machine until smaller unit can be repaired. PIC placed signage on dish unit stating in dish repair. EHS will return in 3 days for VR. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 EHS observed lobster meat, cheddar cheese, and cavatappi pasta, chicken, sausage, thick cut ham, and raw scallops above 41F (see temp chart). PIC stated items should have been in unit overnight and not removed from unit. PIC stated temperatures are checked daily but not documented. Food employees are instructed to document ambient temperatures of each unit daily. EHS advised to log temperatures of TCS items moving forward to allow for better long term compliance. EHS observed large containers that could potentially block air flow and advised PIC to try smaller containers to see if it improves ambient temperatures. CDI - PIC voluntarily discarded items. Raw proteins were observed below 45F and PIC moved items to freezer to quickly cool. (0) 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf EHS observed tuna poke and cold smoked salmon served on menu without an asterisk. EHS observed disclosure and reminder on menu, and observed asterisks in proper places for other items. PIC stated facility is in between menu’s and the current menu is temporary but will make the changes. EHS will return in 10 days to observe compliance. (0.5)

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 EHS observed lettuce wedges and egg yolk mix cooling in RI #9. EHS observed tight fitting lids and plastic wrap. EHS observed no active monitoring during this time and observed no temperature change after thirty minutes. EHS provided education on cooling methods. CDI - PIC removed cover and stirred products while utilizing ice to ensure items quickly cooled. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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. EHS observed ROP’d fish in WIC thawing while still in packaging. EHS observed packaging stated to remove fish from packaging prior to thawing. CDI - PIC instructed food employee to remove fish from packaging while thawing. (0)

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. EHS observed food residue and build up accumulating in gaskets of make units and WIC’s. EHS advised to increase cleaning frequency to avoid accumulation. (0)

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. EHS observed wall by hand wash station becoming brittle and breaking apart near the bottom of the wall; this has also created a space between the floor tiling and the wall. EHS observed the tile floor trimming beginning to expand away from the wall creating a large gap between the tile trimming and walling. Facility has tried to fill with insulation but it is not a sufficient barrier or seal. EHS observed concrete tiling by tilt skillet breaking and creating an area for standing water. Repair. 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. EHS observed food debris and grease residue accumulating behind grill and make line are in banquet kitchen. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed ceiling tiles through banquet kitchen hallways and near the back area of dish pit that are porous. EHS advised to replace tiles with smooth and durable ceiling tiles that can be easily clean. PIC stated facility has received replacement tiles for this issue but have not installed them at this time. REPEAT. (1)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food prepared yesterday left uncovered on speed rack. EHS advised once food has been cooled it shall be covered with lid or proper covering. (0)

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) EHS observed numerous items on make line without proper date marking. PIC stated that typically items in make units have a date. EHS advised to date all required items during storage. EHS observed feta cheese and peppercorn cream sauce held beyond seven days. CDI - PIC allowed to date/re-date items in make unit, PIC verified date of preparation with food employees. Items that could not be verified were discarded. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). PIC voluntarily discarded feta cheese and peppercorn cream sauce due to being held beyond seven days. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 being stored on prep surface next to make tables. CDI - PIC moved sanitizer bucket to underneath table elevated off the ground. 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. EHS observed sanitizer for wet wiping cloths with visible debris present in sanitizer. CDI - PIC changed sanitizer bucket with new sanitizer free of debris. (0.5)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for ice cream stored in standing water at room temperature. CDI - PIC removed utensils to be wash, rinsed, and sanitized before being stored or used. (0)

4-501.11 Maintain equipment in good repair. EHS observed hand sink at server station in disrepair. EHS observed blast chiller in disrepair. Observed RI #6 in disrepair. Repair. (0)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose with nozzle under pressure attached to faucet of can wash by downstairs dish room. EHS observed back flow device installed for faucet but did not observe additional backflow required for hose attached under pressure. CDI - PIC removed hose from faucet and will obtain proper backflow device before reattaching. (0)

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. EHS observed numerous ceiling tiles through areas where food preparation occurred that are not approved. EHS observed ceiling tiles with open pores present creating a surface that isn’t smooth or easily cleanable. Replace. 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. EHS observed a few AC vents accumulating dust. EHS observed both can washed accumulating food debris and residue along the wall around can wash. 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. EHS observed areas in kitchen where insulation is exposed. EHS observed a few tiles with cracks present at the entrance of banquet kitchen. Repair. REPEAT. (1)

5-202.12 Provide at least 100F water at handsinks. Observed water 70F at front hand sink. CDI- Staff adjusts waster heater settings and hand sink water rises to 100F. (-0)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed hollandaise sauce on TPHC without time label. CDI- Employee labels sauce with proper time. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados in cold drawer with stickers remaining. CDI- PIC ovens stickers to be rewashed. (-0.5)

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 utensils stored in bins with visible debris. CDI- Employee moves silverware and bin to warewashing. (-0.5)

REPEAT. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged wall in downstairs dish area with exposed insulation and deteriorated siding. (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 cracked tiles on floor at front cook line. PIC states all items are scheduled for renovation/repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp in cold drawer beside RTE foods. CDI- PIC relocates raw shrimp from RTE food cold drawer. (-1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 the ground in WIF #6. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed less <50PPM Quat in bucket with wiping cloths. CDI- PIC refills bucket, sanitizer observed at 400PPM. (-0)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed several in use utensils in 112F water at steamwell in front kitchen area. EHS advises PIC on alternate methods. (-0.5)

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. Observed damaged wall behind hand sink in downstairs, conveyor dish-machine area. Pits, chip, and unfinished area’s should be restored and made easily cleanable at the earliest opportunity. (-0)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items in steamwell on 4 hour TPHC without time window label. CDI- PIC labels items with 4 hour window. (-0)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several cans with severe dents or dents near seam on can rack. CDI- PIC has food employee reassess cans and relocated dented items to separate dry storage area. REPEAT. (-1)

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados in cold drawer with sticker labels remaining. EHS advises the PIC to remove stickers before washing produce. (-0)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 3 knives stored with blades between prep counters. CDI- PIC moves knives and instructs food handlers to store in-use utensils on clean surfaces, and sanitize them every four hours. (-.05)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers on clean dish rack. EHS advises the PIC to wait longer after washing to stack dishes. (-.05)

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 3 cutting boards in downstairs dishwashing area with deep scoring, no longer able to be sanitized. CDI- PIC removes cutting boards from service. (-0) 4-501.11 Maintain equipment in good repair. Observed shelves inside hallway RIC with deteriorated vinyl coating being to crack and come apart from the metal. Replace at earliest opportunity. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 7 pairs of metal tongs with accumulation of grease residue and food debris to food contact surface. CDI- PIC voluntarily disposes of tongs. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of greek yogurt and far right lowboy in breakfast prep area one day past expiration. CDI- PIC voluntarily discards yogurt. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one severely dented can on rack in dry storage area. CDI- PIC immediately relocated can to sperate area. (-0) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of salt stored on the floor in dry storage area. CDI- PIC elevates salt from the floor. (-0)

4-501.11 Maintain equipment in good repair. Observed multiple sealed wooden cooler doors at server area with peeling and lifted seams. No interfernece to units capacity for cooling observed. (-0)

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 multiple pieces of cooking and holding equipment with outer and inner surfaces soiled by spills and food debris. EHS recommends increased cleaning frequency to better maintain equipment and preclude build up of debris. (-.5)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels dispensing at dish room handwashing sink. CDI - Upon investigation by PIC, towels were wrapping around roller. Towels were rethreaded and were dispensing properly.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tag for oysters not on the bag of oysters in WIC. Employee verified that tag had been placed in tag storage. CDI - PIC placed tag back on container of oysters. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bowl of raw beef sitting on top of container of cooked macaroni. No evidence of contamination was noted. CDI - PIC placed beef in two door upright reach in on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bowl of prepped raw beef in deep bowl cooling in frontline reach in. Product should be cooled in a WIC or other unit not subjected to frequent opening or designed for cooling. CDI - PIC moved beef to prep cooler and placed on shallow pan. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use spoons and utensils in container of water at 94F. CDI - PIC had container placed on flat top grill to heat to 135F. - 1 - 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 jalapeño slaw with prep date 7/5. CDI-Slaw discarded by PIC. Points not taken today due to high volume of food with correct date marking. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf (B) - Completely submerged under running water (1) At a water temperature of 70F or below Observed beef thawing under running water at 82F. CDI-Water temperature was adjusted.

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 some working squeeze bottles of oil/sauces without labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in back of kitchen area. Overall pest control is in compliance. Keep working to prevent and eliminate pests.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use rubber spatula resting in room temperature water.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms, and other vegetables over RTE arugula and sweet potatoes in walk in cooler #1. CDI-PIC arranged storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

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 fried onion garnish held from 11am-3pm without written TPHC procedures or a 4 hour start and end time indicating start time of 11am and end time of 3pm. CDI-PIC put fried onion garnish on TPHC procedures as well as time stamped the item. TPHC procedure template may be found at: http://meck.co/FoodSafety

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 buckling in walk in #1.-REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed items cooling back down from a breakfast to lunch switch in Reach in cooler and low boys with tight plastic wrap covering product such as shredded mozzarella, marinated chicken, roasted tomatoes. CDI-Items were vented for rapid cooling.

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 buckling in walk in #1.-REPEAT VIOLATION-

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 buckling in walk in #1.-REPEAT VIOLATION-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food debris. CDI-PIC placed can opener in dish area to be cleaned. -REPEAT VIOLATION-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Did not observe date/label on in in house made tomato jam. CDI-Chef back dated tomato jam using date from larger container in WIC. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety- Observed in house made salad dressing in cold drawer with an expired date. CDI-PIC discarded dressing.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Facility is using TPHC but does not have written TPHC procedures. CDI-Provided PIC with TPHC procedure template to be implemented. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed in house made butter spread held at room temperature. PIC stated butter is held on TPHC. No start or end time was on butter but PIC stated butter is held from 7-11am and then discarded. CDI-PIC labeled butter with time stamp from 7-11am and will discard at 11am.

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 large rack in RIC with items such as truffle aoli, diced ham, pimento cheese, and other TCS items in the cooling process with tight lids and plastic wrappings. CDI-PIC moved items in walk in freezer for 30 minutes and then walk in cooler for rapid cooling, all items were below 41 within less than 1 hour. -REPET VIOLATION-

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 scoops with handles touching food in sugar, powdered sugar, and flour container in bakery. CDI-PIC removed ice scoops. -REPEAT VIOLATION- 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 sauce container stored on top of salad mix in cold drawer. CDI-PIC removed sauce 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 general cleaning needed inside cooler floors and door handles.

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 buckling in walk in #1 and walk in #6. -REPEAT VIOLATION-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw cod and salmon in reach in cooler. CDI-PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food debris. CDI-PIC placed can opener in dish area to be cleaned.

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 diced tomatoes, tasso and pasta noodles cooling with tight plastic wrap over top in reach in cooler. PIC stated items were used during breakfast 30 minutes prior. CDI-PIC vented items and moved them to walk in cooler for rapid cooling.

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 two ice scoops stored in ice bins behind the bar with scoop handles directly touching the ice. CDI-PIC removed ice scoops.

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 buckling in walk in #1 and walk in #6. -REPEAT VIOLATION-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine in lower dish room not reaching appropriate sanitizing temperature per thermal disk. 10 day verification required. CDI Machine can be used to wash dishes but they must be sanitized in three compartment sink.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed poached eggs , steak, 14oz Ny strip , with no asterisk linking to consumer advisory. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed gaskets throughout the facility in need of replacement .

4-602.13 Nonfood Contact Surfaces - C Observed shelving in need of cleaning due to build up of food debris in some walk in coolers and dish racks.

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 floors buckling in walk in #1, and walk in #6

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Found tomatoes and peppers moldy and soft in produce cooler. CDI- voluntarily discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: short ribs braised, cooled, then finished at later date. No procedures or approval for non-continuous cooking of short ribs on site. EHS left application for non-continuous cooking with PIC. To be completed and returned within 10 days for review and approval.

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: Found potato soup from overnight 64F in walk-in cooler. CDI- voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found Polish ham and other similar meats held past 7 day maximum. Dated from May. Found tomatoes and other cooked vegetables saved for stock dated 5/28. CDI- All voluntarily discarded.

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: Potato soup from overnight found cooling in high volume and density, tightly covered. Potato soup did not meet cooling parameters. See #18 above. Squash soup cooling enclosed on cart at 77F. CDI- soup moved to walk-in cooler and placed in shallow pan, reach 50F in 30 min.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Bottled water with screw cap stored on cutting board at line. CDI- removed. 2-401.11 Eating, Drinking, or Using Tobacco - C: Employee drinking from bottled water with no lid or straw when drinking..

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw proteins stored over cooked fingerling potatoes. CDI- potatoes moved to location where contamination cannot occur.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build-up starting to accumulate in ice machine. No signature due to Covid-19 precautions.

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: Found two large volumes of vegetable stock cooling from previous day at 45F. CDI- both containers voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Produce cooler holding at 43F. Milk and cream cheese found in cooler were 43F. CDI- voluntarily discarded each.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Salmon add-on for salad not covered by Consumer Advisory on menu. CDI- asterisk added to menu while on site. Asterisk on red snapper removed, as red snapper is not served undercooked.

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: Found two large volumes of vegetable stock from previous day tightly covered. Cooling methods did not result in stock being cooled within required time parameters.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Sugar bin not labeled. Couple of oil bottles at cook line not labeled.

4-501.11 Maintain equipment in good repair. Some coating on shelves in reach in coolers starting to crack.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors and walls under high-temp dish machine in prep kitchen need cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in hot holding unit at 122 F and gravy in the same unit at 98. CDI - Food employee reheated the sausage and gravy to 165 F, and turned up the temperature on the hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and cut cherry tomatoes in prep top at 47 F. CDI - PIC moved turkey and cherry tomatoes to WIC to cool.

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 cut melons in WIC with no date mark. Observed chicken wings dated as prepped on 10/21 that were frozen that day and had been thawing in a reach in with no thaw date. CDI - PIC added the appropriate label. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed deli meat in WIC held passed 7 days. Observed smoked chicken and pasta prepared 10/27, and chorizo prepared on 10/25 holding in WIC. CDI - All items were voluntarily discarded by PIC. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing asterisk on cooked to order eggs. CDI - PIC had new menu printed with asterisk correctly placed.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed buildup in dish machine and a clogged spray dispenser nozzle. CDI - Dispenser nozzle was unclogged.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF: Facility has removed one handsink in grill / assembly line. Re-install within 10 days. Verification needed.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Menus indicate red snapper and shrimp and grits may be served under cooked. Chef Ivo stated all are fully cooked. CDI- menus reprinted and corrected to inducate shrimp and snapper are not offered undercooked.

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. Microwave in grill / assembly line soiled. Has not been in use today. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer in deli area soiled. Has not been in use since March. CDI- sent to cleaning process.

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: Found three pans of Frech onion soup 43F from cooling overnight. CDI- voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: small volume sliced turkey not date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found small container carmelized onions dated 7/8. CDI- discarded voluntarily.

4-501.11 Maintain equipment in good repair. Observed some torn door gaskets in some coolers.

6-501.18 Maintain handwashing sinks clean. Bar dump sink and hand sink with significant pink and black build-up around faucets and caulking.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Re-frozen raw chicken over RTE food in freezer. Raw fish in top drawer with RTE chicken in bottom. RTE crab cakes under raw beef in cold drawers. CDI- RTE food relocated to position where contamination cannot occur.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Lemon cream sauce reheated then placed in holding at 123F before reaching 165F. CDI- Sauce placed on stovetop and reheated to 173F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed reach-in coolers #6 and #8 holding food 47 F. All TCS food in coolers voluntarily discarded. Food dated prior to today’s date voluntarily discarded. Food dated today sent to blast chiller for cooling. Call made to engineering, that arrived during inspection. Verification of effective service within a few 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: Canned beans tightly covered in container at 62F. Beans placed in blast chiller and reached 34F in 30 minutes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Significant dried spillage in lower compartment of cold drawer set.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found colander fitted into handsink basin at bar handsink, used to dump ice. CDI- sink cleared.

3-201.11 Use food from approved sources only. -P 3-201.16 Wild Mushrooms - P Facility receiving truffles from Toska. This is not an approved source at this time. CDI-Facility to cease using this source until approved status is achieved. Truffles in facility

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found mahi, chicken, beef medallions partially cooked. CDI- filled out Non-continuous cooking procedures while on site. Product was being handled correctly. Allowed to keep.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found 2 pans of French onion soup and a pan of grits below 135F. CDI- voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found queso fresco dated 10/16, pastrami 10/14, capricola 10/14, corned beef 10/14. CDI- all voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P: Sanitizer bottles hanging on shelves above cleaned utensils. CDI- bottles relocated.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf: Facility vacuum packaging root vegetables then cooking / cooling sous vide under vacuum. Cooled product being held at 43F under vacuum. No data logger in use. CDI-all vacuum packaged cooked product voluntarily discarded. Directed facility to discontinue until approval for vacuum packaging vegetables has been attained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non-food contact surfaces of slicer with food residue remaining after cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P: : Raw chicken over raw swordfish on speed cart. Rearrange storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw redfish over carrots on speed cart. Rearranged storage order 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Chicken stock, tomato bisque, beef stock, French onion uncovered in walk-in storage. CDI- covered

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: Collards cooling from previous afternoon temped at 47F. CDI voluntarily discarded. Rice cooling from overnight temped at 45F. CDI- voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausage holding on stovetop below 135F. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prep cooler 1 at line holding above 41F. Refer to temperature chart. All TCS food in cooler voluntarily discarded. Return visit to ensure cooler is not in use until serviced, or unit has been effectively serviced. Beef stock in prepared foods walk-in 47F. Voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Several lexans of chicken stock not date marked. Production log showed stock cooled on 9/7. CDI- allowed to date. 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: Parsnip bisque dated 9/1. BBQ pimento cheese dated 9/1. Tomato paste dated 8/31. All voluntarily discarded.

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: Rice cooling from overnight in closely stacked trays on speed cart. Collards cooling from overnight tightly covered. Bow tie pasta cooling at 3 hours tightly covered in deep tub. CDI- pasta uncovered and spread on sheet tray. Other items voluntarily discarded as time parameters for cooling had elapsed.

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: Employee touched cooked fingerling potatoes with bare hands to test temperature. CDI- two trays of fingerlings voluntarily discarded.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Found a few mussel tags with no date of last use. Most tags were dated as required. Ensure all retained tags are marked as required. Return visit within 10 days to see retained tags since this inspection are properly marked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw fish stored in cold drawer over drawer containing fully cooked chicken. CDI- storage re-arranged correctly.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: High temp dish machine in prep kitchen not reaching sanitizing temperature of 180F. Confirmed by temp strip. Machine taken out of use; utensils sent to main dish pit on lower floor. Return visit to check on servicing of dish machine.

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: Found 2 containers of French onion soup from early morning at 68F and 64 F in walk-in cooler. Found tomato bisque 42 F after two days of cooling in walk-in. Found chicken stock from early am 48 F. Crab cake mix dropped 1F in 3 hours of cooling. CDI-all bisque, stock, and soup voluntarily discarded. Crab cake mix moved to blast chiller in shallow pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found items in prep coolers and refrigerators from lunch at cook / salad line above 41F. CDI- items above 45F volunarily discarded. Items below 45 F sent to blast chiller for rapid cooling.

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: Found French onion soup and tomato bisque in high volume and covered in walk-in cooler. See #18 above for CDI. Found jumbo shrimp in dense volume and covered in walk-in cooler at 45F. CDI-Shrimp taken to blast chiller and brought down to 34F in 10 minutes. Found whole flank steaks 64F, covered and stacked, after four hours of cooling. CDI- Flank steaks moved to blast chiller for rapid chill.

2-301.14 Wash hands after activities that contaminate them. -P: Observed employees putting on gloves without required handwash. One employee handled sanitizer bucket then removed soiled gloves to return to cook line but did not wash hands before donning new gloves. (See #13 below) CDI- EHS stopped employee and directed to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink at bar being used as a dump sink. Ice cubes seen in sink. CDI- sink cleared. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at one dish pit handsink. CDI- towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employee handle sanitizer bucket then return to cook line without discarding soiled gloves. CDI- PIC directed employee to change gloves, wash hands, then don new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed bar glass washer not sanitizing. Glasses will go to main kitchen dish room for cleaning. Verification of effective service needed before resuming use of glass washer.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grill marked mahi 87 F in walk-in, said by PIC to be undercooked. Repeat issue. Interrupting the cooking process requires an approval from the Mecklenburg County Health Department. Do not non-continuous cook proteins until approval obtained.

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: Found fingerling potatoes 48 F from early in the morning. Potatoes were in dense volume, and covered. CDI- potatoes voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some items in cold holding between 42F and 45F. For this inspection only, food in this temperature range will be marked out of compliance but will incur no deduction of points. Future inspections with result in deductions for food above 41F. CDI- foods above 41F moved to walk-in for rapid 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: Found squash soup dated 2/3. Porkkbelly scraps with no date; chorizo dated 2/4; red leaf lettuce dated 1/29; chicke apple sausage 2/5. All food voluntarily discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Facility is not approved for ROP of fish. Found in-house vacuum packaged char. CDI- voluntarily discarded. Use 10K bags for vacuum packaging fish; this is not considered ROP. Review the attached HACCP plan; there are requirements for labeling, date marking, and cold holding. Do not resume vacuum packaging until HACCP plan is reviewed.

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: Found foods in cooling process tightly covered.. Dense and tightly covered potatoes did not meet cooling parameters, pasta cooling tighly covered. Penne tightly covered while cooling. Black bean and tomato salsa cooling while tightly covered. Sliced turkey covered and tightly stacked 44F in cooling. CDI- potatoes discarded, other foods vented and spread on sheet trays.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying utensils coming out of dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed glass washer in bar area reading 0ppm for chlorine sanitizer. PIC and food employee tried to prime machine several times and it did not work. CDI- PIC stated that they would call to get someone to come in and repair dish machine. For now bar employee will use main kitchen dish machine. Verification needed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken in walk in cooler at 41F that was not fully cooked. PIC stated the cooking process was stopped when the chicken was no longer needed and PIC had plans to finish to cook temperature. CDI- Stated to PIC that an approved procedure is needed for non continuous cooking and allowed them to finish cooking the temperature to 165F since it was cold holding properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P On front cooked line observed sausage at steam table holding at 109F. CDI- PIC stated that sausages were only being used for breakfast and voluntarily discarded them. Observed trout in hot box at 126F. CDI- Trout was reheated to 181F.

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 throughout the walk in coolers and flip top units that were not date marked such as tomatoes, turkey burgers, marniara sauce, cooked meatballs and cooked veggies. CDI- Items were voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items throughout the walk in coolers that had expired dates such as beets dated 10/17, roasted shallots dated 10/12. CDI- Items were voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils being stored in 102F water and also observed tongs hanging on ovens causing possible contamination from people walking by and brushing up against them.

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 equipment being stored in bin with a lot of food debris in the bottom of the drawers.

4-501.11 Maintain equipment in good repair. Blast chiller not operational. PIC states technician already called for service at 1:00 today. Facility needs quick-chill equipment based on amount of cooling in facility, and assembly of sandwiches for same day service that must be chilled before service.

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 spills on front line walls, cleaning is needed. 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 hole in partition wall in dishwash area. PIC stated that construction was happening soon. Observed 2-comp prep sink separating from wall. Observed broken and missing floor and base tiles in facility. Damaged wall at left of walk-in cooler entrance (prepared foods walk-in) across from entrance to cook line.

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 employee recontaminate hands at faucets after proper wash to that point. CDI- employee re-washed hands after direction and explanation.

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 bare-hand contact to one cooked sweet potato. CDI- potato discarded voluntarily. Staff is touching food with bare hands to temp the food. Use a thermometer for temping food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw bacon stored over mashed potatoes in reach in refrigerator. CDI-Bacon moved to below RTE foods. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some containers of food in main line coolers that were uncovered. CDI- food covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items in main line drawers and prep tops above 45 F. Refer to temperature chart. Foods were voluntarily discarded. Return visit to check that both units are holding food at required temperatures.

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: Foundf cream cheese labeled 7/10. Chipotle butter dated 7/12. Pasta dated 7/13. Also, several items in a walk-in cooler dated with a future date. CDI- allowed to pull labels with future dates and replace with today's date which was date of prep. Items with expired dates were voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf: Observed butter for cooking at main line being held at room temperature with no procedures for TPHC or time labeling on pan. Repeat from last inspection.

7-201.11 Store toxic materials to avoid contamination. -P: Observed bleach and sanitizerbottles hanging on shelf over clean equipment and utensils.

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: Found tightly sealed brisket at 60 F and pasta at 74 F in plastic bags while in cooling process. CDI- bags opened and food spread out on shallow pans.

6-501.18 Maintain handwashing sinks clean. Observed bar handsink with sink caulking supporting black mold growth. Observed handsink with food splatter in bowl.

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. Small quarter pan of butter being tempered for cooking main line foods being monitored using time for safety. Container was not marked as required. PIC Chef Garrett had labeled and advised that butter is discarded after each shift. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee with hanging beards not wearing beard guards while actively preparing foods. Provide beard guards. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than five metal containers/ bowls wet nested together during drying process. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse and other personal bags stored on shelving with facility items. Improvement noted from previous inspection. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed employee drying out metal container with towel upon arrival of inspection.

4-501.11 Maintain equipment in good repair. - Observed several fryer baskets with black tape wrapped around the handle. Needs to be replaced.

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. Debris and dust build up ceilings over prep areas throughout. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed closed water bottles stored on prep table and gatorade stored in reach-in cooler near main service line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee/tea residue inside the banquet hallway handsink. CDI by cleaning. 6-301.14 Post a handwash sign at each handsink. Observed a handwashing sign missing at the wait staff handsink in the area behind the bar.

3-201.11 Use food from approved sources only.-P Observed no invoices available for the wild boar and pheasant on the dinner menu. PIC has contacted buckhead, however, buckhead rep is unable to provide invoices until tomorrow. VR- to ensure paperwork is received.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cordon bleu chicken stored inside the walk in cooler not fully cooked to 165F with visible signs of being a raw product. CDI- by fully cooking to 165F-172F while onsite. VR-Discontinue process until proper approved procedures are in place. Paperwork was emailed to complete within 10 days for all products that are not fully cooked.

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 large pork butts inside deep metal pans with 3-4 in two metal pans still at 59-68F after cooling overnight. One pan was marked with a 12am time, another 2am. At arrival time the products were cooling for 7-10 hrs. CDI by disposal, see product disposition form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items stored on the banquet gallery sautee line inside the end prep cooler drawer unit stored above 45F, including but not limited to: pulled pork, artichokes, diced tomatoes, salsa, diced chorizo, eggs, rice salad, etc (see temperature observations chart). The temperatures were elevated due to a repair needed on the unit. CDI by pulling all items that were stocked this morning and moving to the walk in cooler to cool down to 45F. See item #45.

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 pats of butter missing a date label. CDI by labeling while onsite. 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 pomodoro and mushroom sauces stored with a 3/29 and 3/28 date. Observed other items that were prepared, frozen and thawed without providing a pull/thaw date to track remaining date marking days. For example, chicken scraps and beef scraps indicated a 3/28 or 3/29 date, but per PIC these items were frozen and pulled to thaw. CDI by discarding some items and properly labeling other items.

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 food stored without regard for temperature control for a party outside of the kitchen at arrival. PIC stated these items are stored under a time procedure but was unable to provide a written procedure. VR- provide within 10 days.

3-202.12 Additives - P Food may not exceed amounts specified in 21 CFR 170-180 relating to food additives. Observed instacure in the dry storage area. PIC was unsure what, if any products the additive is used in, and how the product is measured to ensure it is used in proper amounts. CDI by voluntary disposal.

7-201.11 Store toxic materials to avoid contamination. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored inside a mislabeled spray bottle as air freshener. CDI by properly labeling.

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 pork butts cooling by an ineffective method. Observed several butts stored in one pan, while one pan was covered with another pan that was weighted down with canned goods. Also observed cut baked potatoes in a deep pan cooling while covered with plastic at a rate of 2 degrees over 1 hours and 15 minutes. Rapid cooling would indicate 3 degree F drop per 30 minutes. CDI- by discarding the pork butts and uncovering the baked potatoes and placing onto a sheet pan to allow for greater surface area for proper air flow. Advised to divide pork butts into smaller portions and placing onto sheet pans or utilizing the walk in freezers to facilitate rapid cooling.

4-501.11 Maintain equipment in good repair. Observed the banquet gallery saute prep cooler maintaining at an internal temperature of 50F. Products measured 48-51F inside at arrival and increased to 55F over 30 minutes. CDI- engineering arrived onsite to repair the unit.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bags of trash around the trash compactor. CDI- trash pick up occurred while onsite. Advised to increase pick up if needed to prevent a build up of trash inside the enclosure.

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 broken hood filter at the banquet hot line. Continue repair efforts at wall covings, and tiled flooring.