EMBASSY SUITES CHARLOTTE UPTOWN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw chicken breast to be stored on the top shelf of the cookline lowboy directly above a container of RTE Alfredo sauce. CDI - PIC relocated chicken to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed a deep metal insert container of cooked chicken wings to be at temperatures of 43-46F in the WIC after cooling overnight. Product missed the second cooling window. CDI - PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 container of cooked chicken breast in the cookline opentop and a package of deli turkey in the WIC to not be provided with a date mark of any kind at the time of the inspection. PIC stated that the chicken is cooked every night for the cookline and they make deli sandwiches every other day so the package of turkey was opened the day prior. CDI - PIC placed date marks on the both items. - Observed the portioned ranch cups to have a date mark of 9/1-9/11, which is for a total of 11 days. EHS informed the PIC that date marking must be for 7 days total. CDI - Date mark corrected as it was still within the required 7 day period. - Observed a package of deli ham to be in the WIC with a date mark of 8/19, making today day 17. 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 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. - Observed no TPHC written procedures on site for the TCS items held using time at the hot buffet line. Facility already time stamps the items and breakfast is only served for 3 hours (6:30-9:30am on weekdays or 7-10am on weekends) and all food on the line is always discarded immediately after breakfast. CDI - EHS provided a new TPHC form and had the PIC fill it out before leaving. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 a deep metal insert container of cooked chicken wings to be at temperatures of 43-46F in the WIC after cooling overnight. Product missed the second cooling window. Container was observed to be deep and was observed with a tight fitting lid on, not allowing for adequate air flow to facilitate proper cooling. CDI - PIC voluntarily discarded. - Observed 2 containers of cut melon to be cooling at a rate of 0.0 degrees/min in the 2 door RIC across from the keg WIC. Items were observed to be covered in tight fitting plastic wrap which does not allow for adequate cold air flow around the product to facilitate proper cooling. RICs are also not designed nor approved for rapid cooling. REPEAT. CDI - Plastic wrap removed and both containers moved to the WIC. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed an insert container of diced ham at the front line opentop refrigerator to be stored with ice in direct contact with the food inside. CDI - Ice removed and education provided.

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 interior of the refrigerated drawers at the cookline to have accumulations of food debris. - Observed the bases of the plastic containers in use to store cleaned utensils to have accumulations of food debris/crumbs.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink adjacent the swinging door entrance to the front cookline. Dispenser appeared to be broken or have the batteries dead. CDI - PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of shredded mozzarella, pizza sauce, sausage crumbles, and spicy ranch to al be at temperatures of 45-50F in the pizza lowboy refrigerator. PIC stated that the lowboy is only used by the night crew and his morning crew is aware that it does not always work. Ambient was observed at 46F at the time of the inspection. Unit emptied of all TCS items and is to remain empty until it is proven to hold 41F. Head of maintenance placed an out of order sign on the unit so no one uses it while they diagnose the problem. 3 day VR to observe continued compliance/repair. REPEAT. 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 .

3-501.15 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 a sheet tray of ham and cheese sandwiches cooling at a rate of .05 degrees/min. The sheet tray of sandwiches was observed covered in tight plastic wrap, not allowing for adequate airflow around the product. CDI - Plastic wrap removed to allow for proper cold air flow to reach the product. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed an insert container of thawed salmon filets in the cookline lowboy that were still in their manufacturers ROP. Package stated “remove from packaging, thaw under refrigeration”. REPEAT. CDI - PIC put cuts into the vacuum packaging, removing the salmon from its ROP environment.

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 a plastic container of a salt and pepper mixture that was not labeled as to its contents.

4-502.13 Single-use and single-service articles cannot be reused. - Observed a single service plastic cup in use as a scoop in the container of spicy ranch in the pizza 2 door lowboy. CDI - Single service cup removed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the wire shelves in the paper goods storage room to have unsealed/absorbent wood laid on each shelf to create a flat surface for storage. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm quaternary ammonia while active ware washing was occurring in the basin. CDI - PIC emptied and refilled sanitizer basin. Sanitizer properly tested at 200ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large plastic container of shredded lettuce at temperatures of 41-47F in the cookline 2 door lowboy. PIC stated that the employees had it out earlier to fill up insert containers and place it back into the lowboy after that. REPEAT. No RCP implemented as the facility is improving and has stopped keeping sandwiches available in the patron grab and go case by the front desk, which was the main issue previously. CDI - PIC relocated to WIC to rapidly cool. 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) - Observed an insert container of cherry tomatoes stored in the upright 1 door RIC at the cookline with a date mark of 11/5, making today day 10. REPEAT. CDI - Voluntarily discarded. - Observed a plastic container of marinara sauce in the WIC that was not provided with a date mark. PIC stated that it was from the previous nights dinner service and the night crew must have missed labeling it. CDI - PIC date marked item for yesterdays 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed 2 thawed salmon filets that were still in their manufacturers ROP. Package stated “remove from packaging, thaw under refrigeration”. CDI - PIC put cuts into the vacuum packaging, removing the salmon from its ROP environment.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed the wire shelves in the paper goods storage room to have unsealed/absorbent wood laid on each shelf to create a flat surface for storage.

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 gaskets and interior base of the freezer drawers at the cookline to have an accumulation of food debris. REPEAT.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of marinara sauce with dents along their seams and stored on the can rack in the dry storage room with wholesome cans. CDI - PIC removed dented cans and placed I n designated dented cans area to be discarded/returned for credit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed cases of raw bacon stored on the top shelf in the WIC directly above containers of fully cooked wings and roasted turkey. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. - Observed the high temperature dish machine only reach a max temperature of 157F after several cycles. Ecolab was contacted at the time of the inspection and a ticket was placed for the repair. Facility must complete the sanitize step of the dishwashing procedure at the 3 compartment sink until the repair can be made. REPEAT. 3 day VR to observe repair/continued compliance on temporary solution. 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 - Observed an insert container of cooked ground sausage stored in the front cookline lowboy refrigerator at a temperature of 54F. PIC stated it had been prepped this morning at approx. 7am and placed directly into the lowboy. CDI - PIC placed ground sausage on a sheet pan and into the WIC to rapidly cool. - Observed 2 containers of turkey and cheese and 2 containers of ham and cheese sandwiches stored in the patron grab & go refrigerator at temperatures of 45-48F. Facility advised to keep sandwiches in the rear of the grab & go case or to keep them in the WIC and have patrons request the sandwiches. REPEAT. Facility advised that a RCP may be implemented if cold holding is noted out again as this is a consistent repeat violation. CDI - PIC voluntarily discarded all sandwiches in grab & go case, 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) 0 - Observed a container of spring mix in the kitchen cookline lowboy refrigerator that was dated marked for 7/8, making today day 9. - Observed containers of Brie cheese, sliced turkey, and mashed potatoes all with date marks of 7/6 in the upright RIC at the kitchen cookline, making today day 11. CDI - PIC voluntarily discarded all out of date items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 - Observed the items out at the breakfast buffet being held using TPHC and were not labeled as to their start/discard times. PIC stated breakfast is only from 7-9:30am and then all items are immediately discarded. CDI - PIC time stamped items for discard.

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 gaskets and interior base of the freezer drawers at the cookline to have an accumulation of food debris.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee water bottle observed on prep table and on clean drain board of 3-compartment sink. Employees must store personal drinks in a separate area, such as a low shelf. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed picking up silverware that fell on floor and then went back to putting up clean dishes without washing hands. Employees must wash hands after engaging in activities that contaminate their hands, such as picking something up off the floor. CDI - Employee educated on when to wash hands and she washed her hands. 0 pts.

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. Dish machine final rinse only reached 157F on EHS plate thermometer. Establishment must sanitize utensils and food-contact equipment at 3-compartment sink until the dish machine is repaired. VR - Verification required within 3 days that dish machine is repaired. 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 Sandwiches in grab and go cooler at front were 44-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded out of temperature sandwiches. Establishment needs to move sandwiches back more in cooler as the ones in the back were below 41F. Also, all TCS foods in reach-in cooler were 49-50F (pizza sauce, cheese, and pepperoni). VR - Verification required within 3 days that cooler is repaired. REPEAT 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 // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Queso in walk-in cooler was missing prep date label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed yesterday’s date on pan. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Speed rack of frozen TCS foods were observed sitting out during entire inspection. Employee was asked what they were doing with this food and he stated they were thawing it. TCS foods must be thawed under refrigeration, as part of the cooking process, or under running water that measures 70F or less. CDI - Employee moved speed rack to walk-in cooler after being educated on proper thawing methods. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pans of raw bacon stored on rack above cooked potatoes in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in reach-in cooler measured 49-53F (pepperoni, cheese, pizza sauce, raw cod, mashed potatoes, cheese sauce). Also, cooked mushrooms and sausage measured 45F and 47F in sandwich cooler. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods in reach-in cooler were discarded. Mushrooms and sausage were moved to walk-in cooler to cool. REPEAT 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC states that consumers can order burgers undercooked. Menu has a general consumer advisory warning on the menu, but there is nothing tying the hamburgers to the warning on the bottom of the menu. VR - Verification required within 10 days that menu is corrected.

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. Box of raw chicken stored on shelf above raw calamari in walk-in cooler. Do not store raw chicken above raw seafood. CDI - Raw chicken moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Small container of blue berries had mold growth on them in upright cooler. Food that is unsafe or adulterated must be discarded. CDI - PIC discarded blue berries.

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. 2 containers of bolognese in walk-in cooler both measured 48-51F and were cooling since yesterday. TCS foods must cool within the cooling parameters. CDI - Bolognese 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese and sliced cheese in sandwich cooler top measured 45F and 48F. Also, speed cart was left out for one hour while employees were preparing other foods to put on it. Steak, chicken and pasta on the cart measured 66-72F. TCS foods must be held at proper temperatures - 41F or less for cold holding. CDI - Warm TCS foods moved to walk-in cooler to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mixed greens and roasted garlic in sandwich cooler were missing date labels. 2 containers of ham in sandwich cooler beside grill were missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep dates on items. // 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 Cooked peppers in sandwich cooler were prepared on 9-2. Garlic oil in walk-in cooler was prepared on 8-24. Roasted garlic aioli (8-23) and brie cheese (8-30) were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the prep date. CDI - PIC discarded out of date items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Bolognese was cooled in deep containers overnight with lids on containers. Bolognese containers were 48F and 51F in the middle. TCS foods must spread out onto shallow pans/containers, or cooled with ice baths/ice wands so they cool within the cooling parameters - 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - PIC discarded bolognese. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Skirt steak was thawing under running water that measured 98F. The running water must be 70F or less when thawing TCS foods. CDI - PIC turned on cold water. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans were stacked while still wet. Allow utensils to adequately air dry after washing before stacking. 0 pts.

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 Cut cantaloupe in upright cooler measured 48F and had been cooling since 7AM. TCS foods prepared at room temperature must reach 41F within 4 hours. CDI - PIC moved cantaloupe to sheet tray and moved to walk-in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some small flies observed near dish machine. Maintain premises free of pests. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls behind dish machine. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken being held above 41F in kitchen make table. Product prepared 01/29/24. CDI: PIC voluntarily discarded product. Observed various TCS foods being held above 41F in reach-in next to meat prep sink. Products prepared between 01/25/24-01/29/24. CDI: PIC voluntarily discarded product, maintenance serviced unit during inspection.

4-501.11 Maintain equipment in good repair. Observed vegetable wash dispenser in poor repair- pump function not functioning. Facility currently utilizing water for produce washing. Observed mop sink in poor repair- sink separated from wall completely. PIC stated chemical company scheduled to deliver new sink within next 2-3 weeks.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored without a lid near the breakfast station. CDI-PIC voluntarily discarded open beverage container.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed strawberries stored over washed, RTE strawberries and grapes in WIC. CDI-PIC corrected storage order. Points not escalated due to improvement from previous inspection. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over shredded cheese in prep top cooler. CDI-PIC corrected storage order.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles throughout kitchen. Label all. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed cereal for customer self-service without label including ingredients. Ensure all ingredients are also listed on self-service foods.

5-205.15 Maintain a plumbing system in good repair. Observed stopper function inoperable at first compartment of three comp sink. Repair or replace.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on clean utensil shelf above other clean utensils. Do not store employee drinks above food or clean utensils. Store in a separate location, such as a low shelf. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw salmon stored on shelf above chick peas in upright cooler. Raw beef observed on shelf above spring mix in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of shredded cheese (44F,52F), ham (44F), and cut tomatoes (52F) were above 41F in sandwich cooler beside grill. TCS food in cold holding shall measure 41F or less. Cooler is frozen up in bottom so it needs to be repaired. CDI - TCS foods above 41F were discarded by end of breakfast. 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 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 Sausage gravy in upright cooler was prepared on 5-6. Caramelized onions, tomato cucumber salad, hummus, and feta cheese were opened/prepared on 5-17 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation/opening commercial package. CDI - PIC discarded items. 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 .

4-501.11 Maintain equipment in good repair. Torn gasket present on drawer cooler drawer. Sandwich cooler beside grill is frozen up in bottom of unit and not holding TCS foods below 41F. Replace torn gasket and repair sandwich cooler. Use TPHC for breakfast items in cooler until it is repaired, or do not use cooler. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink in kitchen. Hand washing sinks shall be equipped with soap. CDI - PIC replaced empty soap cartridge. 0 pts.

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 Raw chicken container stored directly on top of container or raw salmon. Store raw animal foods according to final cook temperatures - raw poultry on the bottom. CDI - Raw salmon moved to shelf above raw chicken. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat residue and pieces behind the blade. CDI - PIC took slicer to dish machine to wash. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Grits (120F), potato wedges (99-100F), sausage links (120F), andouille sausage (119F), and eggs (115F) were below 135F in hot box. TCS foods in hot holding shall measure at least 135F. CDI - Items discarded at end of breakfast. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Chicken wings in drawer cooler measured 54F. Raw hamburger also measured 54F in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded food in cooler and put in work order to repair cooler. Do not use cooler until it is repaired to hold below 41F. REPEAT. Kept at half credit due to different circumstances.

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 . Pasta salad (2-23), pasta (2-23), roasted tomatoes (2-2), and romaine lettuce (2-19) either had incorrect date labels or were held past 7 days. CDI - All items but lettuce discarded. PIC placed correct date on lettuce. // 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 . Cooked onions and roasted tomatoes in sandwich cooler missing date labels. Cooked potatoes and heavy cream and butter missing date labels in walk-in cooler. Cut ham in sandwich cooler missing date label. CDI - PIC placed dates on items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sink and surfaces sanitizer measured over 3010 ppm DDBSA. The concentration must be 704-1875 ppm DDBSA. CDI - PIC diluted solution to between 704 and 1875 ppm DDBSA. Continue diluting sanitizer until the company repairs the dispenser.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Apples and oranges on buffet line were not wrapped. Wrap fruits on buffet line to prevent potential contamination by consumers. CDI - Apples and oranges removed from buffet line. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. EcoLab Antimicrobial Fruit and Vegetable wash measured 2.0 oz/gallon on test strip. Per EcoLab label, the vegetable wash solution shall be no more than 1 oz/gallon. CDI - PIC agreed to not use vegetable wash until it is repaired by EcoLab. Establishment will use water to wash fruits/vegetables until the dispenser is repaired. 0 pts.

4-501.11 Maintain equipment in good repair. Repair drawer cooler to hold below 41F. Do not use with TCS foods until it is repaired. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Pile of cardboard boxes around dumpster. Keep waste in containers to prevent attracting pests. 0 pts.

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 No vomit/diarrhea clean up policy at establishment. CDI - PIC e-mailed sample policy to use. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed beside slicer, on top of container of broccolini, and 1 drink on another prep table. Store employee drinks in a separate location, such as a low shelf. REPEAT

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon can be served undercooked. No parasite destruction information could be produced by PIC. CDI - Parasite destruction information sent to PIC by company during inspection. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Container of raw salmon stored on top of small containers of salad ingredients in the upright cooler. Container of raw shrimp also stored on shelf above Taziki and Alfredo sauces. Also, box of raw bacon stored on top of speed rack above cooked sausage. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Deli slicer had visible buildup behind blade. Clean food-contact surfaces of equipment and utensils to sight and touch. CDI - Slicer taken to ware washing area. 0 points taken due to improvement from last inspection. REPEAT. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Sausage in proofer measured 129-130F. TCS foods in hot holding shall measure at least 135F. CDI - Sausage reheated in fryer to above 165F. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Raw sausage and cooked sausage on speed rack measured 60F. PIC stated employee were getting ready to cook items. Also, container of cooked sausage on prep table measured 67F. Liquid egg and liquid egg whites measured 48F and 45F in ice bath. TCS foods in cold holding shall measure 41F or less. CDI - Items on speed rack cooked, container of cooked sausage moved to walk-in cooler and liquid eggs were discarded at 10AM.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 2 containers of soap observed on prep table with bread. CDI - Soap moved to chemical storage shelf. REPEAT. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 employees cooking food were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Stickers still on oranges on buffet line. Wash fruits and vegetables thoroughly before use. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Wrenches stored on top of toaster. Store maintenance tools separately from food-contact equipment. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket hung up on clean utensil shelf. Employee cell phone observed stored on top of clean plate. Store employee personal items in a separate location.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed few employee drinks stored above facility food items and drinks in various coolers throughout facility. CDI - Drinks moved to bottom shelving. - 0.5 -

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee handle soiled dishes, then move to putting away clean dishes without first washing hands. CDI - Hands washed, dishes moved back to be re-washed. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle personal ear buds then don gloves to handle bacon. CDI - Hands washed. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bar dish machine reading 0ppm chlorine sanitizer. It was found that sanitizer container was empty. Sanitizer re-filled and machine primed on site. Machine reading 100 ppm chlorine sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several items with old food debris and old sticker debris present. CDI - Items moved back to dish machine to be washed, rinsed, and sanitized. PIC to go through all dishes to pull any items with leftover sticker debris. - 1.5 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed steamed potatoes cooling ambiently. Potatoes showed a 0F/minute change over the course of 35 minutes. CDI - Potatoes placed in walk in cooler to rapidly cool. Normally potatoes sit out to cool ambiently while bacon finishes cooking, and then all items go to walk in cooler together. EHS recommends putting potatoes inside of walk in cooler first once they drop below 135F for cooling while bacon finishes cooking. - 1.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer container stored on prep top above reach in cooler containing food items. CDI - Sanitizer container removed. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed steamed potatoes cooling ambiently. Potatoes showed a 0F/minute change over the course of 35 minutes. CDI - Potatoes placed in walk in cooler to rapidly cool. Normally potatoes sit out to cool ambiently while bacon finishes cooking, and then all items go to walk in cooler together. EHS recommends putting potatoes inside of walk in cooler first once they drop below 135F for cooling while bacon finishes cooking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies by dish machine at bar. - 0 -

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wand stored in direct contact with walk in freezer shelving. Outside of ice wand is a food contact surface. CDI - Ice wand moved to be washed, rinsed, and sanitized. EHS recommends placing ice want on sheet tray, or wrapping with plastic before placing back in walk in freezer. - REPEAT - 1 -

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed metal strainer with fraying metal pieces. CDI - Voluntarily discarded. - 0 -

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 employee health policy does not include non-typhoidal salmonella. CDI: EHS provided PIC with a copy of the updated health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit and diarrhea plan on site for food staff. CDI: EHS provided PIC with a copy of the vomit and diarrhea clean up plan from the state via email and explained requirements.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine plate not getting to 160F. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler near grill holding food above 41F. CDI: Items voluntarily discarded. Facility has ample refrigeration and can function without this cooler until it is repaired. Only 2 items needed to be discarded, shrimp and salmon.

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 no date mark on goat cheese spread that PIC stated was made yesterday. CDI: Product dated. Observed no date mark on cream at the bar and on almond milk in the walk in. CDI: Products voluntarily discarded. Observed date mark of 1/5 on flatbread pizzas in the walk in cooler. CDI: Products voluntarily discarded. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on spray bottle at the dish area. Employee stated that it was bleach. CDI: Product labeled. Observed bottle with peroxide cleaner label at the bar that had orange all purpose cleaner in it. CDI: Bottle was emptied.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon still in ROP environment thawed out in reach in. CDI: Salmon was voluntarily discarded as it was stored in the reach in at the grill holding above 41F. EHS explained to PIC the requirement to cut open the ROP packaged fish at the start of the thawing period.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. CDI: Pans separated for air drying. 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 ice wand stored in freezer with food contact surface stored directly on shelf. CDI: Ice wand removed for washing.

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 single service cups stored with cup lips exposed adjacent to soda machine.

4-501.11 Maintain equipment in good repair. Observed reach in cooler by grill with an air temp of 51F. Observed walk in cooler shelving beginning to rust and paint chipping.

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 max/min thermometer on site during inspection. CDI: EHS educated PIC on the different types of equipment that will satisfy this rule.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. This is a shared dumpster. EHS advised PIC to educate all hotel staff who use the dumpsters to close the doors and lids after use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over pasteurized egg whites in walk in cooler. CDI: Eggs reorganized. Exterior egg box did not state that it contained pasteurized eggs, only the internal cartons. PIC and EHS believe this is why staff stored them under other eggs. CDI: Items reorganized. Overall significant improvements have been made in storage order throughout facility. Points not increased. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar dish machine is not properly dispensing. CDI: Facility will take all bar ware to the back dish area for washing. Bar was not open during inspection today.

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 no date mark on collard greens that PIC stated he pulled from the freezer at EHS last visit (9/15).Observed raspberry compote made in house from 9/15. Products are more than 7 days old and were therefore voluntarily discarded. REPEAT VIOLATION Significant improvements made in date marking system throughout facility. Points reduced. 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 no date mark on silk almond milk or on oat milk that were open in reach in refrigerator. CDI: Silk was date marked for today as employee stated she had opened it but that it would last a few days. Oat milk was voluntarily discarded due to not knowing when it was opened. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies at the bar area. EHS observed significant reduction in presence of fruit flies and reviewed service records for pest control. Continue with the increased pest control, particularly focusing on the bar area. REPEAT VIOLATION

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed waffle toppings stored without self-closing lids, under sneeze guard, or with a constant attendant. CDI: Items relocated for today to the back until a more permanent option can be found. EHS suggested perhaps individually packaging the toppings until a bulk dispense method can be found.

3-302.15 Wash fruits and vegetables prior to use. Observed apples stored as washed and wrapped ready for service with stickers still on them. CDI: Apples were washed, stickers were removed and apples were rewrapped.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked dishes stored as clean. CDI: Items separated.

4-501.11 Maintain equipment in good repair. Observed shelving in the walk in cooler is rusted and peeling. REPEAT VIOLATION Improvement made from previous inspection as this was the only violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on reach in cooler shelves and bottom of cooler where front staff keep their buffet items. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

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 wall damage in dry storage area above where flour and sugar are stored. REPEAT VIOLATION improvements made from previous inspection as this was the only violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager(CFPM). Observed no CFPM on site during inspection until much of the walk through and temping of units was completed (approximately 40 min later). 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of education amongst employees and control of procedures throughout kitchen as evidenced by improper cooling, incorrect consumer advisory, and improper cleaning of reusable equipment. Ensure staff are routinely trained with regards to their job duties in order to properly handle food.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed case of black berries in the walk in cooler with heavy presence of microbial growth. CDI: Item was voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat produce in cook line prep top and in walk in cooler. Observed unwashed produce over ready to eat deli meats in walk in cooler. CDI: Items rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pattied hamburgers stored over fully cooked chicken wings and ready to eat flatbread pizzas. CDI: Items rearranged. EHS provided storage order diagrams for Reach in and Walk in coolers today to PIC.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat debris/build up on slicer from pepperonis that were sliced prior to today. CDI: Slicer was properly cleaned. Observed can opener blade with heavy food debris and build up. CDI: Can opener blade was washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed Alfredo sauce still cooling from yesterday in reach in cooler at 56F. CDI: Product was voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several chafer pans of breakfast potatoes in hot box below 135F. CDI: Items were permanently moved to TPHC due to items not being wrapped for quality. Items in hotbox that were wrapped were holding above 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the cook line prep top holding above 41F. Observed items in the double door reach in on the cook line above 41F. CDI: All TCS items were voluntarily discarded. Facility does keep logs of refrigeration temps however logs were showing on one cooler from 9/1 that it was above 41F, and the other from 9/2 that it was above 41F. Logs are also not consistently being filled out (no records since 9/6 and no corrective actions listed.) REPEAT VIOLATION Future violations of cold holding in these units may result in a risk control plan or permit action.

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 cooked vegetables (9/1), cooked collards (9/1), and cut brie (9/1) past their 7 day shelf life in the reach in cooler. Observed hotdogs from 8/29 in the walk in past their 7 day shelf life. CDI: Items voluntarily discarded. Observed several items in the walk in cooler date marked with 2 dates. One was what the PIC was the prep date and the other dates were today. Staff were seen date marking many items for today that had no dates on them or that they didn’t see a date on, but they had a date on the other side. EHS discussed with PIC that staff need to properly, and accurately write dates on items. 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 spring mix and feta cheese in reach in cooler with no date marking. Employee dated the spring mix for today when it was opened (per PIC) yesterday. CDI: Items were voluntarily discarded. REPEAT VIOLATION

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 no times written for items held on TPHC. Observed no written procedures that included the following items PIC stated were on time: ham, canned mushrooms, canned jalapenos, liquid eggs, potatoes, scrambled eggs and cream cheese. CDI: Procedures were corrected. Times added. REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory asterisk for item on brunch menu with a sunny side up egg. Observed no disclosure on brunch menus that is necessary for the ribeye. CDI: Menus were corrected during inspection.

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 Alfredo cooling in reach in cooler while tightly covered from last night. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement. Future violations regarding cooling methods may result in a risk control plan or permit action.

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 self-dispensed cereals in buffet area with no common name labels and no reference guide or labels that have ingredients, allergens, or business contact. CDI: Labels provided and additional information provided during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of fruit flies in the bar area. PIC stated that they have a contract with ECOLab and are actively working with them on control measures. Ensure more frequent visits and potentially fumigation or other “knock-down” efforts in this area particularly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cartons of milk stored on the floor in the walk in cooler. CDI: Milk was relocated. Observed unwrapped apples at buffet grab and go area. PIC stated that apples are washed. CDI: Apples rewashed and wrapped.

4-501.11 Maintain equipment in good repair. Observed split gasket on cook line double door reach in left door. Observed shelving in the walk in cooler is rusted and peeling.

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 wall damage in dry storage area above where flour and sugar are stored. 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 dust build up on vent covers and on ceiling tiles throughout kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep top and on prep surface during inspections. Ensure a proper area is provided for staff items. CDI: Phone removed.

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 Salsa and cut melons that were prepped at 6 am were reading >41F at 10am when checked. Foods were cooling inside of refrigeration that was not properly cold holding. CDI/REPEAT Facility voluntarily discarded out of temp food items. This is an repeat item. Education was given and refrigeration was adjusted so that it could properly cool and cold hold tcs food items. - 3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt, salads, sandwiches and dairy products cold holding at 50-78F inside of the E'ttirie display grab and go cooler. Observed butter yogurt, milk and creamer cold holding at 45F inside of the 2 door waitress cooler. CDI/REPEAT- Facility has voluntarily discarded all out of temp foods inside of refrigeration. All other foods that were cooling were moved to freezer to aggressively cool. Will make a return to check on damaged coolers. Refrain using coolers until servicing is done. REPEAT - 3 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed wings, cooked potatoes, housemade dressing along with several other food products that exceeded the date mark labeled on the product. CDI/REPEAT- Out of date foods were voluntarily discarded. -1.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility hold breakfast items both hot and cold hon time but lacked documentation and records of labeling system. Also observed no time placed on products. Observed cream cheese that was placed on time not discarded and placed inside of the 2 door unit to cool. VR/CDI- Paper work will be mailed out to PIC to fill out and keep onsite.

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 large container of cheese cooling on breakfast cold line in dense amount while covered. Observed sandwiches being prepped and cooled inside of damaged cooler with lids on. Observed cheese and salsa cooling in dense amounts inside of damaged cooler. CDI/REPEAT- Food items were moved to walk in cooler and uncovered.- 1 point.

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. Observed sanitizer bucket less than 200 ppm when checked. Sanitizer buckets were replaced.. 0 points.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Chemical dish machine bar that was not currently being used was tested for chemical concentration that produced no sanitizer concentration when tested. CDI- After priming the machine, dish machine eventually reached 50 ppm. REPEAT. Ensure that chlroine levels are checked daily. -.5 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed limes and asparagus stored above ready to eat food in reach in. Observed unwashed produce stored over ready to eat items in walk in. Also observed raw shrimp uncovered in reach unit near grill station. CDI: Items covered and reorganized. REPEAT - 3 points. Violation is to be resolved moving forward or risk being placed on a risk control plan for long-term compliance.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked wings that were said to be cooling since yesterday contain an internal temp of 50-55F. CDI/REPEAT. Food items were voluntarily discarded. -1.5 points. Adjust violation or risk losing double points in future inspections. **General Comment: Facility does not have a breakfast menu but offer eggs undercooked. Talked to PIC and came to a decision that it would be best if a consumer advisory for the raw eggs is added to the display window where patrons are ordering their eggs cooked to order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Large container of cheese, diced ham, ground sausage, and other tcs foods were cold holding at 44-46F on the flip top and in reach in 2 door unit near omelette station. CDI/VR/REPEAT- Some food items were voluntarily discarded and other food items were placed in cooler to properly cool. Unit was worked on onsite but still fluctuating aggressively in ambient air temp when used. Will make a return visit to check long term compliance on this item. - 3 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P/Observed no date mark on cut melons inside walk in cooler and refrig. drawer. Swiss cheese was grouped with several other cheeses that did not require dating(provolone,cheddar) and contained a date that exceeded 7 days. CDI- Swiss was discarded voluntarily discarded and cut melons were back dated. 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 Observed cooked chicken wings cooling inn large dense containers with lids still on. Observed bowl of yogurt cooling tightly wrapped inside of unit that is prone to a lot of prep activity. CDI- wings were discarded and yogurt was moved to walk in cooler. Education was given on long term cooling adequacy. REPEAT-.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats near the beer station in the bar. Recommended that the facility use their pest control provider to treat gnats before it become more severe. 0 points.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Chemical dish machine bar that was not currently being used was tested for chemical concentration that produced no sanitizer concentration when tested. VR- Facility is to alert bar to not use machine until servicing is done. VR- 0 points.

2-103.11 (M) Person in Charge-Duties - PF Through discussion with PIC they have a policy but he was unclear about what the policy is about employees returning to work after being ill. Employees were able to tell EHS about where the health poster and information was located. CDI: EHS educated PIC about when employees should return to work and reminded staff member of the symptoms and illnesses and the importance of knowing them beyond the poster on the wall.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hard boiled egg in handsink upon entry to establishment. CDI: Egg removed from sink.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed strawberries in walk in with microbial growth on them. CDI: Strawberries voluntarilky discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored over ready to eat food in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed limes and asparagus stored above ready to eat food in reach in. Observed unwashed produce stored over ready to eat items in walk in. CDI: Items reorganized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked burgers in cooler drawer. CDI: Product voluntarily discarded. Par-cooking procedure written by PIC and approved by EHS during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed potatoes cooling on speed rack at a rate of .08F/min. CDI: Product relocated to walk in freezer and cooled to 35F by end of inspection. Observed pork and mashed potatoes from yesterday in reach in cooler above 41F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in omelet cooler holding above 41F. CDI: Items relocated to cool except sausage which was voluntarily discarded. Observed some items in walk in cooler above 41F. CDI: Items on speed rack were date marked for 4 days ago and PIC stated that no items are kept after 4 days. This was consistent with what was observed throughout the inspection. REPEAT VIOLATION

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 no written procedures for TPHC. Observed no times marked on any food items held on TPHC. CDI: Items voluntarily discarded at 10 when PIC stated that Breakfast is cleaned up. REPEAT VIOLATION VERIFICATION REQUIRED

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure for undercooked food items on menu. VERIFICATION REQUIRED

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 mashed potatoes and pork from yesterday tightly covered in reach in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth in sanitizer at 50 ppm. CDI: Bucket refilled to proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed limes and asparagus on the line ready for use that had not yet been washed. CDI: Employee washed food items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets of refrigeration throughout facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on cardboard dumpster. CDI: Door closed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two of the back of house handsinks. CDI: Paper towels supplied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken wings stored beneath raw bacon and sausage in walk in unit. CDI: Storage order corrected to place wings above raw products. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in front flip top omelette unit holding between 43F and 44F. Observed burgers in back reach in unit holding at 44F. CDI: All out of temperature TCS foods were voluntarily discarded. PIC adjusted internal thermostat to lower holding temperature. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all front buffet foods held on TPHC with no time stamps. CDI: Food was discarded at 10 AM in accordance with procedures. REPEAT.

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 two scoops stored with handles down into bulk dry product bins. CDI: Scoop handles removed from product.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee in warewashing area load dirty dishes, then proceed to unload clean dishes without a handwash or glove change in between.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed an unopened container of proscuitto with visible biological growth on it. CDI: Product voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of shrimp stored on shelf above several ready to eat foods (cut fruit, pico, etc). CDI: Shrimp relocated to bottom shelf with other raw products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in unit closest to warewashing area holding all items within out of temperature control. All items within temped between 49F and 56F. Observed items in low boy unit holding between 42F and 45F. CDI: All out of temperature TCS foods were voluntarily discarded. PIC called engineer to look at unit during inspection. Engineer stated that unit thermostat had been turned up from 9 to 6, causing the unit temperature to rise. By the end of inspection, unit read 45F and dropping.

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 ham, pepperoni, and beef dated for 03/02 - 03/04 in walk in unit, as well as another larger bag of pepperoni with no date. Observed several other items in low boy and reach in unit with no dates. Observed several items in walk in with expired dates. After discussion with PIC, EHS discovered that items had been frozen and pulled to thaw two days prior. CDI: All undated products were voluntarily discarded, and the frozen items were properly dated with a pull date. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for TPHC during inspection. PIC is ensuring that foods are tossed at the end of service. CDI: EHS emailed procedures for TPHC during inspection and PIC filled out.

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 mushrooms cooked this morning cooling in a flip top unit rated for holding at 63F. CDI: PIC placed mushrooms on TPHC to be discarded at 9:30 AM. REPEAT.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on top of cold drawer unit across from cook line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site during inspection. CDI: EHS provided facility with chlorine strips until they could order more from Sysco.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two veggie dicers that have been taken out of regular use soiled with minor food debris on blades. CDI: PIC had items cleaned and sent to be placed into storage, as they have a new dicer that is used regularly.

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 with expired dates in walk in and reach in units. Observed ham dated for 10/09, deli salad dated for 09/26, and pico de gallo dated for 10/02. CDI: All expired items voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed mushrooms cooked today cooling in a flip top unit rated for holding. CDI: Mushrooms spread out on sheet pan and placed into walk in for rapid cooling.

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 scoop handles stored down into bulk dry product in dry storage room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups at coffee area and singe service clamshell trays stored with lip/food contact surfaces exposed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with visible food residue on the underside of blade, as well as two food processor blades with visible residue on them. CDI: All items with visible soil were removed and sent to warewashing area for proper cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed burgers at 53F, melted cheese at 51F, and chicken at 47F. CDI: All out of temperature 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 chicken wings with a date of 09/03, tomatoes with no date and a white substance coating the top, remoulade from 08/16, and several other items with no dates or expires dates. CDI: All out of date items were voluntarily discarded. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to right wall panel in mop sink closet. Ensure panel is made smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several multi use utensils (meat and veggie slicers, metal pans, etc) visibly soiled or with sticker residue while stored as clean. CDI: Stickers removed and utensils sent to be properly cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine with no sanitizer hooked up to supply. CDI: Sanitizer supply restored. Points not escalated due to bar not being open until 5 PM, therefore machine and bar area was not in use at time of inspection. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of potatoes for buffet holding at 128F in hot holding unit. CDI: Potatoes reheated to 165F.

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 (deli meats, queso fresco, rice and beans, etc) with dates indicating a shelf life greater than 7 days. CDI: All out of date or undated items were voluntarily discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for products on buffet line with no written procedure. CDI: Written procedure provided and filled out on site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory reminder on menu but no disclosure asterisks for any of the three required items. CDI: PIC fixed menu during inspection and menu now has required disclosures. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly cut tomatoes cooling in a unit rated for holding. CDI: Tomatoes sent to walk in to cool properly.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE onions on shelf in the walk in cooler. CDI - PIC changed storage order. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat sanitizer concentration at the cook line in the kitchen in service more than four hours with wiping cloths present. CDI - PIC changed sanitizer to 200 ppm and implemented changing buckets at least once every four hours. -1.5-

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 unlabeled cut melons and opened whole milk in the walk in more than a day old and expired pasta date marked 02/02/2018 in the reach in. CDI - PIC placed date mark on the cut melons and opened whole milk and voluntarily discarded expired pasta. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu today without asterisk on any item listed. Steak and burgers are undercooked. CDI - PIC changed menu template for menu reprint while EHS in facility today. Sign for egg station generated on the computer. -.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed coffee makers stored under the drain line of the sink. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed coffee filters on top of coffee machine and tongs hanging on fire suppression system. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the splash guard of the juice machine. REPEAT -.5-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the employee restrooms. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee turning off faucet without protecting hands from recontamination. 2-301.14 Wash hands after activities that contaminate them. -P Observed egg station food employee preparing shelled eggs that are not pasteurized without washing hands and changing gloves before hand dispensing RTE foods. CDI - PIC educated employee about the risk and employee washed hands after egg on gloves. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one handsink blocked b ice from the breakfast service. CDI - PIC cleaned handsink and reminded employees to use either the 3-comp or prep sinks t dump ice n the kitchen. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed wings cooked to 110F stored over RTE chicken parmesan on speed rack in the kitchen. CDI - PIC reversed the storage order and reminded food employees t store non continuously cooked chicken as raw chicken. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked plastic pans with sticker residue on the outsides. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and brown buildup around the ice chute inside the ice machine. REPEAT -3- CDI - PIC scheduled cleaning of the ice machine and educated the dish washer on removing stickers before washing pans.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed chicken cooked to 110 F. PIC states this is done, chicken cooled and the cooked to order. PIC advised of the storage requirements and risk associated with non continuous cooking. Form sent to PIC today to determine if this process needs to continue. VR no later than 02/09/2018. -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 potatoes and non continuously cooked chicken cooling at room temperature at 73-78F from 8:30A. CDI - PIC moved these to walk in to cool. REPEAT -1-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a meat thermometer in use today. Facility has cut lettuce, sliced tomatoes and other thin foods. VR no later than 02/09/2018. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices and oils at the cook line and over the wait station without labels showing what is inside. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food employee use glass without handle for ice dispensing at the beginning of the inspection. CDI - PIC reminded food employee to use scoop for dispensing ice and to discard cup. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go containers and clean metal pans stored on high shelves with food contact surface facing upward. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelves under drink dispensers. -0-

5-205.12 Prohibiting a Cross Connection - P,PF Provide an air gap between a drinking water system and system of unknown water quality. Observed entire soda nozzle with hose attached in bar inside container of water for overnight cleaning. CDI - PIC separated nozzle from hose and submerged nozzle only. Hose purged. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed meat slicer stored with minor food debris left on it. Also observed several plastic and metal pans with sticker residue left on them, stacked together, and stored clean. CDI- Items were pulled to be re-washed. NOTE: A minor improvement has been observed since last inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -REPEAT- Observed black and pink build up on the inside of the ice machine top wall.

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 soup at 51F. According to the PIC the item was cooled yesterday. CDI- PIC voluntarily discarded the item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT- Observed salsa (50F), melon (48F), boiled eggs (51F), sausage (61F), pasta (48F) and spinach (50F) all above 45F. CDI- All items were voluntarily discarded. A VR will occur no later than 11/2/17 to ensure all TCS foods are kept at or below 45F. NOTE: In 2019 all TCS foods must be kept at 41F or below.

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 REPEAT- Observed diced ham (43F) dated for 10/18, sausage (43F) dated for 10/17, pasta with no date, soup with no date, grits with no date, gravy with no date, artichokes with no date, roast beef with no date, cut lettuce with no date, and chow chow mix dated for 9/8/17. CDI- All items were voluntarily discarded by the PIC. NOTE: TCS foods kept at 42-45F may only be kept for four days and TCS foods kept at 41F or below may only be kept for seven days. With day one being the prep day.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed salmon and burgers cooked to order, according to the PIC, without a consumer advisory on the menu. A VR will occur no later than 11/2/17 to ensure facility applies a consumer advisory on the menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed spring mix (48F), chicken (51F), sausage (48F), soup (51F), and melon (48F) tightly wrapped and attempting to cool. CDI- PIC uncovered all items to quickly cool. The soup was voluntarily discarded since it did not meet the cooling parameter.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed apples and pears on display and not protected. CDI- PIC voluntarily discarded the items. NOTE: PIC stated each pear and apple will be wrapped before placed on display.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed two employees preparing food for storage while wearing a watch on their wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two employees preparing food for storage without a hair cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- REPEAT- Observed several stacks of metal pans and plastic containers stacked together and stored wet. Also observed an employee using a towel to dry wet plates.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility using QUAT sanitizer without a proper test kit. A VR will occur no later than 11/2/17 to ensure facility has obtained a QUAT sanitizer test kit.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-REPEAT- Observed several ceiling tiles out of place near the dish pit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- No manager present had a certification in being a food protection manager. Facility has 180 days from permit issue to obtain certification.

2-103.11 (M) Person in Charge-Duties - PF- Three employees were questioned about an employee health policy. No employee was able to provide the EHS with proper reportable illnesses, symptoms and exposures. CDI- Facility was given an employee health policy and a copy of the MCPHD employee health document. EHS informed PIC of this information. PIC stated the facility has a company health policy but was unable to locate it during the inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P- Observed an employee pre-rinse soiled dishes and then attempt to handle clean dishware. CDI- The clean dishware was moved to the dish pit to be properly cleaned. EHS observed proper handwashing after instruction of violation was given.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed two buckets, two spray bottles, a towel and a water glass stored in a handsink near the dish pit. CDI- All items were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a meat slicer, several plates, and pans with food debris build up and stored clean. CDI- All items were moved to dish pit to be cleaned properly. The meat slicer was moved to an area to be cleaned before use. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black and pink growth on the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT- Observed eggs, ham, spinach, and diced tomatoes in a flip top all above 45F. Also observed salsa, melon, butter, and boiled eggs all above 45F on the buffet cold hold line. Observed potatoes in a reach in above 45F. Observed salads on display in grab n go 51-49F. See temp chart for corresponding temperatures. All items were voluntarily discarded by PIC. NOTE: TPHC form was given to PIC for items on the buffet.

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 corn salad, ham, and melon in the walk in prepared yesterday according to the PIC without any date marks. CDI- PIC was able to back date items. 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 tomato soup, chow chow, pulled pork, and cut tomatoes without dates. Also observed pasta dated for 6/26. CDI- PIC voluntarily discarded the items.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.- Observed air thermometer missing from grab-n-go case.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed several ceiling tiles out of place near the dish pit.

General Comment- 2-102.12 Certified Food Protection Manager - C. Chef has not yet brought over servesafe certificate for new facility. Facility has 180 days from permitting to obtain food safety certificate.

3-202.15 Package Integrity - PF Observed two severely damaged cans for use on teh can rack in dry storage. Chef stated that she inspects all cans for integrity on delivery. If employee damages hermatically sealed can- can may be used immediately but may not be placed back on storage rack for later use. Cans were discarded.

General Comment- 3-402.11 Parasite Destruction - P. Observed no parasite destruction documentation for tuna covered under consumer advisory on menu. Chef has contacted Sysco (distributor) and will forward documentation received to inspector. Tuna is now allowed to be served undercooked until documentation is received. Follow up required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several TCS foods on buffet line including salsa, hard boiled eggs, butter, and sour cream at temperatures above 45F degrees. Chef stated that Embassy Suites allows for a 3 hour timeframe. Facility did not have procedure documentation and discarded foods. TPHC documentation template e-mailed to the head chef as well as general manager for future use of buffet line foods.

General Comment- 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed large container of garlic and oil mixture in reach in cooler date marked for 3/27/17 (today is 4/13/17). Chef stated that garlic and oil mixture was purchased pre-made and transferred into plastic container to place into walk in cooler. Original packaging was not available to verify if garlic and oil was TCS. Garlic and oil was discarded as garlic and oil falls under the definition of TCS food.