THE RYAL AT BALLANTYNE RESORT

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 large amount of food residue present on ceiling tiles in side room where multi use plates and utensils are stored. EHS observed moderate amount of food debris accumulating underneath shelving used to store multi use utensils and plates. EHS advised to increase cleaning frequency to avoid accumulation. (0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food employees storing soiled equipment and dishes in hand sink behind bar area. EHS advised to keep hand sink clear and free of any debris or equipment too allow for access to hand washing. CDI - PIC removed soiled equipment. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed turkey sandwiches, cucumber cream cheese sandwiches, chicken salad croissants, whipped cream, and milk above 41F. Whipped cream and milk are held in portioned containers on prep table during tea time and offered as needed. Cucumber sandwiches, chicken salad, and turkey sandwiches are held in two door RI during tea time but due to the volume the items are constantly pulled from refrigeration for plating. EHS advised to utilize TPHC for TCS items needed for tea time to eliminate the need to keep items below 41F during service. CDI - All TCS foods above 41F were voluntarily discarded due to the ending of tea time. (1.5) 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 .

4-601.11(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 in low boy coolers beginning to accumulate debris and residue. Increase cleaning frequency to avoid accumulation. (0)

REPEAT. 3-306.11 Except for nuts in the shell and whole, raw fruits and vegetables intended for hulling, peeling, or washing by the consumer, food on display shall be protected from contamination by the use of packaging or other effective means. Observed unwrapped apples in bowl for guest self-service. EHS advises apples offered for immediate consumption should be wrapped to prevent contamination. (-2) CDI- PIC removes apples to be wrapped.

4-501.11 Maintain equipment in good repair. Observed broken handle on RIC and rusted lower rack of prep table, no longer able to cleaned and sanitized. Repair or replace at earliest opportunity. (-0)

3-306.11 Except for nuts in the shell and whole, raw fruits and vegetables intended to hulling, peeling, or washing by the consumer, food on display shall be protected from contamination by the use of packaging or other effective means. Observed unwrapped apples in bowl for guest self-service. EHS advises apples offered for immediate consumption should be wrapped to prevent contamination. (-1)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed ice bin stored in handwash sink. CDI PIC removed ice bin. - 0 points

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 chicken salad, ham sandwiches, and smoked salmon cooling in RIC with plastic wrapping over product. CDI-PIC removed plastic wrapping for proper air flow.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility certified as a Food Protection Manager. Certified staff working in another kitchen on site do not meet the rule.

2-301.14 Wash hands after activities that contaminate them. -P: Bar employee left work station, returned and went back to work without changing gloves and washing hands. CDI- discussion with employee and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS foods in prep top and reach-in above 41F. Refer to temperature chart above. All items moved to stand-up reach-in for cooling. No signature due to Covid-19 precautions.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Wings dated 12/7 as prep date found in facility. Staff stated they had been frozen and pulled today. Pull date was not indicated on bag label. CDI- allowed to date as the wings were 33 F

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Employee at bar not familiar with Employee Health Policy. Did not know details, or location of posted document. CDI- education.

6-301.11 Provide soap for handwashing at each handsink. -Pf: no soap at bar handsink. CDI- soap supplied. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed perforated drain pan in bar handsink. CDI- removed pan.

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 mushrooms dated 12/28. Smoked salmon 12/31. Small containers in tops of prep cooler not date marked. CDI- salmon, mushrooms discarded. Containers dated with previous day's date.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cutting board stored on faucets of 3-compartment sink. REPEAT.

4-205.10 Food Equipment, Certification and Classification - C: Found "For Household Use Only" fryer and griddle in kitchen. Items removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat test strips in facility at start of inspection. CDI- strips brought in from main kitchen. (Gallery Restaurant).

2-301.14 Wash hands after activities that contaminate them. -P: Observed chef eating upon entry to kitchen. Chef proceeded to move thru kitchen arranging items without hand wash. CDI- stopped chef and directed to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: French onion soup holding at 102 F. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found milk, spring mix, and cut tomatoes in refrigerator over 41F. Refer to temperature chart. CDI- all items in unit temped by staff and all above 41 F moved to cooling equipment in main kitchen.

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 2 pint containers of Ryal steak dated 7/8. CDI- voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloth on surface in kitchen.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Do not store cutting boards on faucets of sinks. Observed at 3-comp sink in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Bar sink used for handwashing and as dump sink. Designated as handsink. Discontinue use of sink for dumping. CDI- facility agreed to do so and cleared sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw burgers stored over boiled quail eggs and liquid pasteurized eggs in pan. Found raw shell eggs for bar drinks stored over ready-to-eat food in refrigerator. CDI- food re-arranged in low boy and refrigerator correctly.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed Drambuie Sour containing raw egg on bar menu with no Consumer Advisory. Observed other items on kitchen menu with asterisk and Reminder portion of Consumer Advisory but no Disclosure portion. Do not serve under-cooked or raw proteins until Consumer Advisory is corrected and added.

2-401.11 Eating, Drinking, or Using Tobacco - C: Found partially eaten protein bar on shelf in dry storage. CDI- bar removed and discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand drying means at bar handsink. CDI- disposable paper towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found equipment laying in / on handsink. CDI- sink access cleared.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed dried food residue on interior of microwave in kitchen. CDI- microwave cleaned while on site.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found unlabeled bottle of unknown liquid. CDI- entire container discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with lip-contact surface exposed to contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under / behind ice machine need more frequent cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty at arrival was unable to product documentation of being a certified food protection manager. No points will be deducted until after 8/30/17.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed packaged sandwiches inside a table top hot holding case stored for customer self service at 117F. CDI- case temperature setting was only set to 110F. Items had been stored since 6:30am and breakfast ends at 10:00am. Observed all products discarded at 10:00am. Advised to apply time as a public health control or maintain the unit on proper setting to achieve 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon and yogurt parfaits on insufficient ice stored on the self service cart at 53F. CDI- items were stored since 6:30am and breakfast ends at 10:00am. Advised to apply time as a public health control or maintain on sufficient ice. Observed products discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one gallon of milk opened without proper date labeling. CDI- was unable to determine when the milk was opened, so product was voluntarily discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged cut melon and yogurt parfaits, and packaged breakfast sandwiches stored for customer self service without any labeling. VR-PIC plans to remove these products from customer self service to store behind the bar. Will make a follow up visit to ensure corrective action is made.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and meet all parts of 4-1 and 4-2 of the code. Observed the bar sliding top door cooler used to store a gallon of milk. Manufacturer specifies that the unit was designed for the use of non potentially hazardous foods.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee purses stored over single service articles.