COURTYARD BY MARRIOTT BALLANTYNE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous TCS items above 41F in 2-door RI (see temp chart). EHS observed ambient temperature of 55F. EHS observed no change in temperature of unit after 30 minutes. PIC stated temperature is checked twice a day. EHS observed temperature logged this morning at 42F. EHS observed internal thermometer at 40F with no change over time. PIC voluntarily discarded all TCS items in unit and discussed issue with maintenance team on site. 3-day VR required.(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 .

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 container of caramelized onions and shredded cheese dated for 5/25. PIC stated both items were prepared by PIC recently within the last 3 days; no prep list available to verify date. PIC stated date on container was incorrect. CDI - PIC voluntarily discarded both containers. ***EHS will de-escalate due to improvement. Last inspection EHS observed 5 containers of TCS foods held beyond 7 days. During this inspection only two items; of which the PIC stated items were in date just incorrectly dated, however, with no prep list to verify items were voluntarily discarded. EHS observed an improvement in managerial control over date marking during inspection. (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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed a few pans stacked on top of each other clean but with water present on interior surface of pans. EHS advised to stagger stack all pans prior to stacking to allow for adequate air drying. (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 of tall 2-door RI unit soiled with food debris and residue. Increase cleaning frequency to avoid accumulation. (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 container of marinara, two containers of mozzarella cheese, a container of caramelized onions, and a container of sliced turkey held beyond 7 days. EHS provided education on date marking during discussion. CDI - PIC voluntarily discarded items. REPEAT. (3) 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 .

3-501.19(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 EHS observed milk held on time at coffee bar for self service. EHS observed no time stamps. CDI - PIC voluntarily discarded milk. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths stored at 0ppm. CDI - PIC removed wiping cloths and made new buckets of sanitizer at correct concentration of 200ppm (manufacturer recommended). (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the PIC use the kitchen handwash sink to rinse the thermometer probes off following the thermometer calibration. CDI - EHS intervened and provided education on proper usage of handwash sinks and how they must be maintained for strictly handwashing.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a large plastic bin of lettuce in the kitchen upright 2 door RIC with a date label stating “parm 9/10”. Employee and PIC were unable to explain why it was labeled that way. CDI - Lettuce voluntarily discarded as the opening date could not be tracked down. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed secondary containers of liquid margarine and salt/pepper shakers stored on the shelf above the stovetop that were not labeled as to their contents. - Observed a plastic container of sugar stored on the overhead dry storage shelf in the kitchen that was not labeled as to its contents.

4-501.11 Maintain equipment in good repair. - Observed the gaskets of the top door of the 2 door refrigerator/freezer combo unit in the kitchen to be torn/falling off. PIC stated having ordered new gaskets already. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the shelf above the stovetop holding the containers of liquid margarine, salt, pepper and water to have an accumulation of grease/grime.

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 not in full dispenser or in plastic sleeve to protect mouth contact surfaces from sneezes, coughs, and handling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards to be fairly scarred. Have these professionally re-surfaced so that cutting surface is smooth and easily cleanable, or have these replaced. 4-501.11 Maintain equipment in good repair. Observed door for dish machine unable to remain closed, so dish machine cannot be used. Need to have dish machine repaired. 3-compartment sink is large and capable of handling utensil washing and sanitizing can take place until dish machine is repaired.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk and yogurt holding in glass case above 41F. CDI: items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed tomatoes with a discard date of 2/28, mozzarella prep date 1/31, and chicken 2/3. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. According to PIC half/half, oat milk and milk are held on time. Facility was unable to provide written procedures. CDI: Procedures were provided at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 milk, oat milk being held on TPHC without time labels. CDI: PIC placed time labels on items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small milk bottles between 44F-43F inside RIC which PIC states have been stored inside overnight. CDI- PIC voluntarily disposes of milk. REPEAT. No escalation of points due to single item quickly resolved by reordering items in RIC to restore full airflow. (-1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped breakfast sandwiches inside fliptop at 49F-50F, unable to cool. CDI- PIC removes sandwiches to RIC for proper cooling. EHS and PIC discuss the need to cool sandwiches in this manner going forward. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite at time of inspection. (-0) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with encrusted food debris. CDI- PIC removes for cleaning. (-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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sandwiches prepped this morning in fliptop at 70F. Fliptop unit is not sufficient to cool TCS foods and should be used only for cold holding when the proper temperature of 41F or lower has been achieved. CDI- sandwiches moves to RIC, PIC informed not to use front fliptop for primary cooling. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and shredded cheese in RIC 44F. CDI- PIC moves to another cooler where items rapidly drop to <41F. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shelled eggs in RIC with ambient temperature 52F. CDI- Eggs moved to another cooler with ambient temperature of 35F. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 front cooling drawer with expired contents; all containers dated 4/30-5/13. CDI- PIC voluntarily discards. EHS advises PIC to place date mark labels on readily visible portion of food containers so expiration dates are not missed going forward. (-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 .

3-501.15 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 tightly wrapped sandwiches in fliptop not capable of cooling. CDI- Sandwhiches moved to RIC for rapid cooling. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples on display for customer self service. Breakfast service has concluded for the day; PIC states apples with be wrapped going forward. EHS will conduct verification visit to ensure proper wrapping of fruit on display. (-1)

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 spoon with handle making contact inside aioli sauce container. CDI- PIC removes spoon. (-.5)

4-501.11 Maintain equipment in good repair. Observed 1 of 3 RIC’s in poor repair; ambient temperature in top compartment rises to >50F within seconds of opening, does not recover to proper holding temperatures quickly once shut. Bottom compartment holding ice and ambient temperature 30F. EHS advises facility not to cool or hold TCS foods in upper RIC compartment until proper repairs can be completed. (-0)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed a container of lettuce in reach in cooler with no date mark. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 EHS observed a container of expired sliced tomatoes date marked 1/18/2024 in reach in cooler. CDI PIC voluntarily discarded. Repeat points weren't escalated due to severity. -1.5 points 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed liquid margarine at grill around 98-125F. Container of margarine indicated need for temperature control. After discussion with PIC, margarine will be placed on 4hr TPHC. CDI-Paperwork provided to PIC and completed for future use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa from opened container without prep date. CDI-Item properly marked with prep date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P s Observed marinated roasted tomatoes with date bearing 10/15 and opened hummus with prep date bearing 9/27. EHS educated PIC and employee on TCS date marking requirements. Items voluntarily discarded. CDI 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 . **Point deduction reduced to half points due to improvement from inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solution below 200ppm QAC at espresso machine. CDI-Bucket was refilled with sanitizer registering at 300ppm.

4-501.11 Maintain equipment in good repair. Observed final rinse gauge on high temp dish machine in disrepair. Facility has max temp registering stickers to verify final rinse sanitizing temperatures are 160F and above.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. PIC during inspection was not aware of cold holding temperature requirements, location of test strips for sanitizer or testing method, location of testing device for dish machine, location of thermometer, or employee health policy. VR. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed PIC not aware of reportable illnesses and symptoms and reporting requirements. No training on health policy was done prior to beginning work according to PIC. CDI - EHS reviewed posted health policy with PIC and informed PIC of reporting requirements. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed green onion, grapes, and arugula in reach in going bad. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed customer-use half and half in metal canister at 64 F. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hardboiled eggs, liquid eggs, and arugula in reach in with no date mark. Observed cooked chicken breast and cooked breaded chicken in lowboy with no date mark. PIC only knew when package of hardboiled eggs and liquid eggs had been opened. REPEAT. CDI - PIC voluntarily discarded all items except hardboiled eggs and liquid eggs. Date mark added to both egg products. 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 .

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

4-501.11 Maintain equipment in good repair. Observed leak from 3-comp sink faucet body.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no high temp thermometer during inspection. VR. 4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no test strips during inspection. VR.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap at front end hand washing station. CDI - Soap replenished by PIC. -0-

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed meatballs, breaded chicken and tomato sauce past 7 day requirement (first used on 1/19). CDI - PIC voluntarliy discarded items. -1.5-

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 food debris inside upright reach-in freezer in back storage room. Recommend higher cleaning frequency. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed sliced turkey past 7 day requirement (first used: 9/25). CDI - PIC voluntarliy discarded item.

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 food debris and litter on floor in dry storage room and hallway outside of dry storage room.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand sink to dump out creamer frothing pitcher. CDI - Employee educated and re-directed to dump sink.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date marking on opened containers of milk, oat milk and almond milk. PIC confirmed first use dates. CDI - All products date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of packaged cereal stored on floor inside dry storage room. CDI - Products relocated to shelving unit.

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 x1 box of single services cups stored on floor next to utensil shelving unit. CDI - Item relocated to shelving unit.

4-501.11 Maintain equipment in good repair. Observed rust in hand sink. 4-502.11(A) Maintain utensils in good repair. Observed ice scoop holder cracked(bottom).

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed build up in floor drain under bar sink. **NOTE** Facility only serving 2 types of sandwiches and Starbucks at time (limited menu).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, mozzarella cheese, and diced tomatoes cold holding in an ice bath on the counter above 41F. EHS discussed using TPHC for TCS foods cold holding in the ice bath. CDI PIC voluntarily discarded items and EHS provided TPHC forms on site. Repeat violation.

3-501.13 Use approved thawing methods. Observed avocados thawing in a container of water on the counter top. Ensure to follow proper thawing procedures. CDI EHS discussed proper thawing methods and employee placed container under running water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees actively prepping food without a hair restraint. Ensure to provide a hair restraint to prevent form contamination of food.

4-501.11 Maintain equipment in good repair. Observed tall reach in unit with split and damaged gasket. Ensure to repair or replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two fruit bowls with cut melon cold holding at 45F in the front display cooler. Fruit bowls were placed there this morning. CDI- Fruit bowls moved to reach in cooler to cool back to 41F.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed tomato soup dated 6/3 and sausage patties dated 6/6. Items were past the 7 day mark. TCS items can only be kept for 7 days with day 1 being the preparation date, the date thawed, or the date a package of a TCS item is opened. CDI- Items discarded. Repeat violation.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed spinach dated 1/18, pickled onions dated 1/19, and pickled onions dated 1/6. Facility prepares pickled onions with a hot brine. When pickled with a hot brine, onions are heat treated and have a 7 day shelf life. Ensure all TCS foods are discarded when their shelf life has expired. CDI- Onions and spinach voluntarily discarded. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed none of the kitchen staff using hair restraints. Hair restraints must be worn while handling food, equipment, and utensils.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed general cleaning needed inside reach in units. Increase cleaning frequency. Sure

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P COMMENT: Observed arugula stored in top reach in prep cooler above other items at 47F. Maintain arugula container in bottom refrigeration. Cut leafy greens are a hazardous food and shall be maintained at 45F or below. CDI (corrected during inspection). The manager placed in bottom drawer to cool to 45F.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed feta cheese with a date mark of 10/2. Repeat item. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI. The cheese was discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C COMMENT: Observed honey and PB2 powder in small containers unlabeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Replace the broken ice scoop holder. Maintain equipment in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation surfaces. CDI Drink was located to bottom shelf where it could not be a potential contamination for single service, equipment or food.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC place gloves on then hair restraint then proceed to continue with food preparation. CDI Explained to PIC process should be reverse, gloves have now become soiled due to touching exposed body; required hand wash and glove change. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey being stored over ready to eat foods (orange juices, butter, uncovered strawberries etc). CDI PIC relocated raw pork to begin cooking.

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 goat cheese, tomatoes, two containers of mozzarella without a date mark. CDI PIC stated adamantly all items were prepared/opened yesterday; allowed to be back date. However if seen in next inspection, points will be deducted and product 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 sauteed onions date marked for 12/12. PIC adamantly stated it was done 2 days prior (he prepared) and date marked incorrectly. CDI Allowed PIC to correct date marking due to certainity but if seen in future, items will be discarded.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. At arrival for inspection did not observe a PIC with a certified food protection manager. PIC arrived halfway through the inspection. Points deducted due to food employee preparing food at time of arrival. Make sure if food preparation occurs, PIC is present.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while performing food preparation. Make sure employees remove all jewelry prior to performing food preparation other than a plain wedding ring. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint while working with exposed food and equipment. Make sure food employees wear a hair restraint to prevent contamination.

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 watches. Make sure no jewelry is worn other than a plain wedding ring to faciliate hand washing.

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 single service being used to scoop sugar with no handle; single service laying on top of sugar. Make sure to use a scoop with a handle even in non-tcs foods to prevent contimination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee single service cups stacked up past protection line of cup holder. Make sure to keep cups protected with plastic (original packaging) or not stack past cup holder line to prevent contimination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build-up on racks in reach in units (back office). Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to waste receptacle and recycling. Make sure to keep doors closed.