CITY CENTER COURTYARD MARRIOTT

4-501.11 Maintain equipment in good repair. Observed water faucet handle broken off at hand sink. Replace handle on sink.

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 vent above dish machine in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag/ purse stored with customer items in dry storage area.

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 lettuce and meatballs dated 2/4/26. Observed no date for ham in walk in cooler. Observed no date for milk in low reach in. CDI- Items 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure for burgers served undercooked. CDI- EHS left copy of consumer advisory burger and eggs were written under menu items. Advisory posted for all customers to see. Manager will update digital menu and menus at a later time.

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 corner guard broken on wall at hand sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for handwashing sink. CDI- Soap provided.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented can in dry storage area. CDI- Removed for discard.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruits and vegetables stored over ready to eat food items in the walk in cooler. CDI- Unwashed items removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date on opened almond, coconut milk, 1/2 and 1/2, milks without dates. CDI- Milks dated for 9/10. All other milk products 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 marinara with incorrect date. CDI- Marinara corrected to 9/10. 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 procedures for 1/2 and 1/2 and milks on TPHC. CDI- Procedures written onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 dish thermometer not functional. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips not working for QUAT sanitizer. Test strips dated for 2022.

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 floor fan in need of cleaning. Observed dehydrator in need of cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC unable to be found during the first 30 minutes of inspection. Ensure PIC is available at all times during all hours of operation. CDI - PIC arrived and led inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI- Employee rewashed hands and turned off faucet with paper towel barrier.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used as dump sink at front prep area. CDI- EHS educated employees on only using hand sink for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard boiled eggs, cream cheese, salsa, and bacon egg and cheese burritos above 41F, see temperature chart. CDI- TCS foods were placed on emergency 4 hour TPHC. Ambient temperature of cooler is 40/41F. 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 .

3-501.19 (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 written TPHC procedures drafted for carafe of half and half for customer self service. CDI- PIC filled out TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees preparing foods without head coverings. Ensure all employees wear head coverings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm quat concentration of sanitizer in container used to hold cloth for coffee machine. CDI- Employee replaced sanitizer with properly concentrated sanitizer. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board on prep unit with deep discolored grooves. Resurface or replace.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed food employee who was previously not in the kitchen, don a pair of gloves to prep a new order before washing their hands. CDI - Employee changed gloves and washed hands before working with food.

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 shelled eggs stored on a shelf directly above RTE jugs of 2% milk. CDI - PIC moved insert container of eggs to lower shelf. 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 - Observed an insert container of 4 prepped breakfast burritos stored in the front counter refrigerated drawers at a temperature of 43F. Front counter employee stated they had been stored there since the night prior. REPEAT. No escalation in points due to no increase in severity. CDI - Voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed containers of marinara sauce, vodka sauce, sliced cheese, and sliced turkey stored in the WIC with no date marks on them. PIC was unable to provided a date in which they were opened. CDI - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed an insert container of sliced ham stored in the WIC that was date marked as opened on 12/5/24. Discard date should have been 12/11/24. REPEAT. No escalation due to improvement since last inspection. CDI - 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(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 2 milk carafes at the patron coffee station to be missing time stamps. Front counter employee stated the carafes are only out for a maximum of 4 hours a day as their breakfast hours are only 4 hours. CDI - Carafes time stamped.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two Quat buckets recorded low sanitizer. CDI - Refilled.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Cart of soda blocking access to handsink. CDI - Cart moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Liquid egg and waffle battle recorded above 41F. Reach in cooler is directly across from grill and oven. Reccomend discontinuing use as cooler does not seem to hold. CDI - Product discarded. REPEAT. Points not escalated due to improvement. 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 BBQ sauce and gravy recorded past day 7. CDI - 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 .

3-501.15 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 Rolled up burritos and breakfast sandwiches cooling in reach in coolers with wrap. CDI - Unwrapped and brought to WIC. After making product bring to WIC to cool down. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Reach in cooler not working properly. All foods in cooler were above 41F, CDI - Discarded. Cooler will not be used until repaired. 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 .

3-501.15 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 Cur fruit and prepped Brekfast rolls and sandwiches cooling improperly. One cooling in cooler with tight lids and the other in flip top units. CDI - Products dumped onto sheet tray for active cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Two sanitizer buckets recorded low at 50 ppm,. CDI - Exchanged for new buckets.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Spoon for oatmeal stored in a cup of water with water recorded at 67. Store in hot water only. CDI - Water discarded, spoon brought to dish machine.

4-501.11 Maintain equipment in good repair. Cooler not working. Repair

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. Personal drink stored on counter. keep low.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded low at 0ppm Quat. CDI- Refilled.

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. Walls near dish machine in need of cleaning.

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. Personal drink stored on main shelf at work station. CDI - Moved to lower shelf.

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. Raw chicken stored above raw beef. CDI - Raw chicken moved to lower shelf. All foods were covered. 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 Lettuce, cheese and watermelon all recorded above 41F. CDI - Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over milk in the walk in cooler. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 exterior of the knife holder with residue. Clean and maintain.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed the bistro menu missing the reminder for the following items: Eggs your way and Bistro Burger. Verification visit required within 10 days to ensure compliance.

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 spices in cup unlabeled. CDI - Labeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic cup being used as a scoop for granola. Provide a scoop with a handle.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen handsink. CDI - Paper towels were provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice machine deflector. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple “clean” metal pans with dry food debris. CDI - Took to warewashing to be rewashed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut tomatoes, cut lettuce, hard boiled eggs, cream cheese in the food prep top cooler above 41F. Unit was temped at 40F. CDI - TCS foods were voluntarily discarded.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed fully cooked impossible sausage date marked for 9/4 (expired) inside walk-in cooler. Observed cut fruit in display cooler not date marked, prepped yesterday. Observed quinoa in the walk in cooler without a date mark. PIC stated this was prepped on Monday. CDI: Sausage was discarded, and cut fruit was date marked, allowed PIC to date quinoa. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed inside walk-in cooler sausage patties, meatballs, and chicken wings without date mark. CDI: date unknown items were discarded. Observed almond milk and soy milk inside low boy cooler without date marks. CDI: proper date placed. ***Due to prior repeat violations on date marking, facility will need to implement risk control plan for date marking. EHS will conduct compliance visit in 10 days to follow-up on risk control plan and improvement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 1 unlabeled chemical bottle in kitchen. CDI: Bottle labeled glass cleaner. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on shelf over the 3-compartment sink. CDI - Chemicals were relocated.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic cup being used as a scoop for seasonings. Provide a scoop with a handle.

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 boxes of supplies being stored on the floor in the dry storage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the quat sanitizer expired in 2021. Obtain a new test kit. CDI - PIC obtained a new test kit.

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 interior of prep top cooler accumulating food debris and residue. Observed utensil storage bins accumulating dust and debris. Clean and maintain.

5-205.15 Maintain a plumbing system in good repair. Observed the cold faucet knob removed from the handsink. PIC stated that this is going to be repaired today.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch stored on the middle shelf in the walk in cooler. Store on the bottom shelf to prevent contamination. CDI - lunch removed.

REPEAT VIOLATION: 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed (A) priority items out of compliance on inspection and (B) PIC not certified. CDI: gave information on how to comply.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Employee Health Policy does not include Salmonella (non-typhoidal). CDI: education provided; provided PIC with an Update Employee acknowledgement form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for the cleanup of vomiting and diarrheal events. CDI: educated the PIC and provided with 4 page template plan from state.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available in dispenser at front handsink. CDI: paper towels were provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed sausage patties that were molded in container inside walk-in cooler. CDI: sausage was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS food including roasted red peppers, guacamole, and shredded cheeses inside sandwich prep table > 41F (see temp chart). Observed fresh toast mix and cream cheese inside glass door 2-dr reach-in cooler > 41F (see temp chart). CDI: items were discarded. Unit thermostat was turned down to colder setting. Observed 2 pans of chicken wings inside walk-in cooler at 44F - 45F. CDI: wings were discarded.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Caesar dressing inside reach-in low boy cooler, liquid eggs and marinara inside walk-in cooler with expired dates past 7 days. CDI: all items discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed inside walk-in cooler sausage patties, meatballs, and chicken wings without date mark. CDI: date unknown items were discarded. Observed almond milk and soy milk inside low boy cooler without date marks. CDI: proper date placed. ***Due to prior repeat violations on date marking, facility will need to implement risk control plan for date marking. EHS will conduct compliance visit in 10 days to follow-up on risk control plan and improvement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 1 unlabeled chemical bottle in kitchen. CDI: bottle was dumped.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed current food digital thermometer with dead battery. VR required by 5/20/22 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from sandwich prep cooler and 2 door reach-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at 0ppm. CDI: buckets dumped and correct to proper concentration.

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 metal pans stored with sticker residue on outside.

REPEAT VIOLATION: 4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. The establishment uses hot water as a sanitization method in their mechanical ware washing operation and they do not have an irreversible registering temperature indicator. CDI: educated PIC on appropriate equipment that they must provided in order to comply.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses stored on shelf with dry goods and packaged food items.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed (A) priority items out of compliance on inspection and (B) PIC not certified. CDI: gave information on how to comply.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection.

REPEAT VIOLATION: 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 inside front reach-in cooler soy milk dated 12/29, coconut milk dated 1/2, and almond milk dated 1/1 all with expired 7 day dates. CDI: by discarding. Observed inside WIC meatballs and chicken breast that has been dated for 10 days. CDI: by discarding if date prepared is unknown. ***EHS will conduct compliance visit in 10 days to ensure improvement with date marking process.

REPEAT VIOLATION: 4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. The establishment uses hot water as a sanitization method in their mechanical ware washing operation and they do not have an irreversible registering temperature indicator. CDI: educated PIC on appropriate equipment that they must provided in order to comply.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Employee Health Policy does not include Salmonella (non-typhoidal). CDI: education provided; provided PIC with an Update Employee acknowledgement form to properly inform food employees.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels in dispenser at kitchen handsink. CDI: paper towels were provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on ice machine deflector.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date mark on coconut, oak, almond, soy, and regular milk inside low boy cooler. CDI: milk that was opened on yesterday was able to be properly date marked. Other milk with unknown open dates were discarded.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at 50-100ppm. CDI: buckets dumped and correct to proper concentration.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gasket on WIC and cooler drawers. Work order will be placed for gaskets.

4-302.13 (B) Temperature Measuring Devices, Manual Warewashing. The establishment uses hot water as a sanitization method in their mechanical ware washing operation and they do not have an irreversible registering temperature indicator. CDI: educated PIC on appropriate equipment that they must provided in order to comply.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine deflector with build-up.

Repeat: 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 almond and coconut milk inside reach-in cooler. CDI: items properly date marked. Improvement has been noted from previous inspection about a year ago.

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 missing on breakfast menu for undercooked eggs. VR in 10 days to ensure proper consumer advisory

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 bread stored on the floor inside walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in 2 red buckets at 50ppm. CDI: buckets dumped and refilled with sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in cooler door and cooler drawers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat items in walk in cooler. CDI: Eggs relocated to bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over ready to eat items in walk in cooler. CDI: Tomatoes relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit over stacked in prep top cooler holding over 41F. CDI: Fruit moved to walk in cooler for rapid cooling. REPEAT VIOLATION No cooler issues were present today. Improvement from previous inspection.

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 ricotta cheese in walk in with no date mark. Observed no date mark on coconut milk, almond milk, or soymilk at coffee counter. CDI: All products properly date marked. 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 procedures for milks held on time in Carafs. CDI: Procedures written on site. Full procedure was described and is being done correctly.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer is too strong in buckets and at 3-comp sink. CDI: Buckets and sink properly diluted.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles with butter, oil, and honey. CDI: Products labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints. REPEAT VIOLATION

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

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 in bar handsink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands then turn faucet off without using a protective barrier. Ensure a protective barrier is used when turning faucet off to avoid recontaminating hands. CDI- Issue discussed with employee. PIC will go over cleaning procedure with employees.

6-301.14 Post a handwash sign at each handsink. Observed two handsinks with no handwash sign. A handwash sign must be provided at each handsink. The handwash sign that was taken down from the food bar was located. A handwash sign needs to be posted at the other bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in the prep top cooler, the walk in cooler, and the milk sitting on counter for coffee. See temperature chart. The ambient air temperature of the walk in cooler was 44F. PIC adjusted temperature and ambient air temperature dropped to 40F. Temperature was adjusted again to continue dropping. Some items were discarded today. TPHC procedure form provided to facility today for milk being held in a thermos for coffee. VR- A verification visit will be made to facility.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of lettuce from yesterday with no date mark. CDI- Lettuce discarded. Repeat violation. 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 an opened container of salsa with no open date. Salsa had a date sticker of 7/15 but PIC stated this was the date the salsa was received. PIC was not sure when salsa was opened. CDI- Salsa discarded. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee working with food and equipment with no hair restraint. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed one sanitizer bucket with low concentration. CDI- Sanitizer dumped.

3-202.11 Temperature - P,PF Observed yogurt and cheese on cart above 41F. PIC stated items were just delivered this morning but was unclear on an exact time, and that it could have been an hour before. Ensure products are temped as they arrive, and reject anything above 41F. Then put TCS products away quickly to maintain temperature. CDI: Items rapidly cooled in walk in

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over liquid pasteurized eggs in walk in. CDI: Items reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in walk in. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, sandwiches, burrito, fruit bowls, and arugula in front prep top unit/cooler drawers above 41F but below 45F. Observed yogurt in grab and go above 41F but below 45F. CDI: Items will be used within 4 days, per PIC.

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 Items with known dates were dated. Observed kale (3/7), goat cheese (3/5), arugula (3/5), quesadillas (3/1), and pickled onions (3/6) all over 7 days in walk in cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on hard boiled eggs, chai latte mix, cut tomatoes, and almond milk. CDI: Items voluntarily discarded if open date not known.

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 cooling grilled onions in walk in that were covered. Observed yogurt above 41F in cooler cooling while tightly covered. Best method is to leave items uncovered while cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top cooler in front line holding some items baove 41F. VERIFICATION REQUIRED

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white powdery substance in container with no label. Employee stated product was marriott seasoning. CDI: Product labeled.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee purse stored hanging on dry goods shelf. CDI: Purse relocated. Facility has lockers designated for employee belongings.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival observed staff at front line with no hair restraints preparing food. CDI: Employees donned hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two wet stacked containers stored as clean. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Upon arrival, observed employee cell phone stored on top of cutting board. CDI: Employee cell phone moved and cutting board taken to dish area for wash, rinse, and sanitize.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at the bar not functioning. For now, facility will use dump sink as handsink and dump into a bucket. REPEAT VIOLATION VERIFICATION REQUIRED

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 cut fruit, including cut melons, in grab and go area with 11/8 on the container. Fruit was cut on 11/6, per the containers in the walk in. PIC directed to ensure that the cut date is on the package. Suggestion made to add cut date to bottom of box and boxed date to top of box (this is the only date currently on the box). That way it is clear to staff what the cut date is, but they are in compliance with hotel specifications to box fruit fresh everyday. REPEAT VIOLATION Significant improvement from previous inspetion.

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 Facility has individual butter pats they discard at the end of the shift, but no procedure. PIC stated that he wants to keep item cold and will have them in an ice bath or the cooler going forward. CDI: Product voluntarily discarded today at the end of the shift.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 live cockroaches behind ice machine. PIC directed to contact pest control again. Facility has had pest company out since last inspection. REPEAT VIOLATION Improvement from previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at the bar not functioning. For now, facility will use dump sink as handsink and dump into a bucket. PIC stated that sink should be fixed by opening today (5pm).

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 some build up on floors throughout kitchen. Detail/deep cleaning needed around and under equipment.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of managerial control throughout facility as evidenced by improper glove usage, improper handwashing, cold holding, and adulterated food.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds, twice. CDI: Employee educated on handwashing and rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by several items including a cart and then dishes. Corrected During inspection (CDI): Handsink unblocked each time. REPEAT VIOLATION previous violation corrected.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed strawberries with gray growth on them stored over other ready to eat foods. CDI: Strawberries removed from regular food storage as they are being held for credit from the vendor. Observed ricotta cheese container with green growth in it. CDI: Item voluntarily discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack egg with gloved hand on to flat top for cooking. Employee then grabbed clean plates, and put togther individual butter and jam for the dish. CDI: Employee educated on when to change gloves. Employee changed gloves and washed hands. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ramekins stored as clean with food debris on them. CDI: Dishes moved to dirty drain board to be washed. Observed sticker residue remaining on clean dishes that were stacked within eachother. REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all food items in walk in cooler holding between 48F and 53F. CDI: All TCS items voluntarily discarded. See #45. Observed several items used for breakfast at griddle/fry station held on counter under no temperature control. Items should be kept in short term refrigeration, in a properly made ice bath, or on TPHC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of green chiles date marked 10/3 and container of roast beef date marked 10/8. CDI: Items voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspections. 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 goat cheese or ricotta cheese in walk in. CDI: Items voluntarily discarded REPEAT VIOLATION Significant improvement from previous inspections.

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 employee place cut melons in walk in cooler to cool after she was told that the walk in cooler was not working properly. CDI: Melons moved to working refrigeration. Observed yogurt parfait cooling in grab n go cooler. Parfait was made today. CDI: Item voluntarily discarded as the yogurt it was made from was from the walk in. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is using the walk in cooler to work out of. This is long term refrigeration, not meant to be used as a reach in. Provide short term refrigeration by repairing cooler drawers or with the addition of a reach in unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some cockroaches behind ice machine and fruit flies throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cheerios and bottled drinks stored directly on floor in walk in and in dry storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored on edge of sanitizer bucket. CDI: Cloth moved to inside of properly concentrated solution. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items in H1 storage room less than 6 inches off the floor or stored on the floor. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding foods above 45F. PIC stated that walk in was out when he got here this morning. See #20. ITS issued. Observed the only short term refrigeration on the cook line to be cooler drawers, that are being used for equipment storage. Unit is not functioning. Observed torn gasket on walk in cooler. REPEAT VIOLATION Provious violation corrected.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking and water pooling underneath.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall corner covering peeling near walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed non-food employee dump ice in handsink next to ice machine. CDI: Sink cleaned. PIC directed to educate all staff on proper sink use. REPEAT VIOLATION

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with gloves on scratch head, and adjust clothes, then move directly to handling melons. CDI: Employee directed to change gloves and educated on when appropriate to change gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no quat sanitizer hooked to 3-comp sink dispenser. Facility could not find stock quat. CDI: Facility was shown how to make bleach sanitizer and given some bleach test strips. Facility found quat sanitizer by end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked containers stored as clean with date marking stickers and sticker residue remaining on containers. REPEAT VIOLATION

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed breakfast sandwiches prepared last night above 45F in walk in. CDI: Sandwiches discarded. Observed tomatoes and eggs not cooling at proper rate in walk in cooler. CDI: Items moved to where greater air flow in cooler was, and items were vented.

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 items date marked held above 41F for more than 4 days including containers of chicken, and breakfast burritos. CDI: Items discarded. Observed many items with date marks greater than 7 days including but not limited to arugula 5/12, chicken 5/23, chicken strips 6/1, roast beef 5/14, hard boiled eggs 5/31, and milk 5/29. CDI: All items discarded except for eggs and milk, which employees knew exactly the day it was opened. Observed many containers with several date stickers on them. Ensure proper dating by only having one date mark on container. Observed greens marked 6/22. CDI: Correct date mark placed on container. 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 some food items in walk in with no date mark including pork, and sandwich toppings. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed breakfast sandwiches, tomatoes, eggs, and chicken breasts cooling while tightly covered. CDI: Items vented.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with ring on containing stones, preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food employees with no hair restraint on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in buckets of water. Cloths are being used to wipe down tables and surfaces. CDI: Facility switched to bleach solution during inspection. Quat chemical was found by end of inspection. See #14.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Contianers separated. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensil drawer under grill in need of cleaning. Ensure these drawers are kept clean. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed shelving in H1 storage room set directly on floor. Raise shelving so that items are stored 6 inches off of floor to allow for cleaning. Observed box of plastic knives and box of cups stored on floor in H1 storage room. CDI: Boxes moved to shelving.

4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of reach in dairy cooler. REPEAT VIOLATION PREVIOUS VIOLATION FIXED 4-501.12 Cutting Surfaces - C Observed front prep cooler cutting board in need of resurfacing or replacing. NOTE: Observed walk in cooler holding foods above 41F throughout cooler. Beginning 1/1/2019, all coolers must hold foods at or below 41F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up in drawers of front prep cooler. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT Observed a large amount of ice in the hand sink at front counter. CDI: EHS explained that handsinks are for hand washing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes and containers being stored as clean with sticker residue. CDI: EHS advised PIC to remove all sticker residue from dishes before being stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front prep cooler holding items at temperatures above 45F including melons, roast beef, coleslaw, quinoa, mozzarella cheese, parmesan cheese, sliced cheese, sandwiches, and potstickers. PIC stated he was unsure of how long the cooler had been out of temperature. Items in the prep cooler had been in cooler since their prep dates which dated from the 2/18 to 2/20. Employee attempted to serve customer out-of-temperature sandwich. EHS recommended making a new sandwich from the back for customer. PIC voluntarily discarded sandwich and had employee make new sandwich. CDI: all TCS foods were voluntarily discarded. Melons were from this morning and were taken to walk-in to cool. PIC turned temperature of cooler down and is not to store and TCS items in cooler until it is found capable of holding foods at 45F or below. Observed fried potatoes sitting on counter from beginning of inspection. Employee had left prep area and potatoes were above 45F. CDI: potatoes taken to walk-in to quickly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT Observed multiple items without date labels including romaine lettuce, shredded lettuce, chicken breast, and green chilies. Observed several items with wrong date labels that were left on container from previous times including iceberg lettuce date of 2/7, tuna with date of 1/28, and chicken with two different dates. CDI: items that PIC was sure of were properly date labeled, items PIC was unsure of were voluntarily discarded. EHS suggested making sure date stickers are removed to eliminate confusion.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer onsite. PIC stated employees had taken them home. VERIFICATION REQUIRED to ensure facility has obtained thin-probe thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items on the floor in the walk-in cooler. PIC stated they are still in transition to new menu and have an overload of food products. Observed sanitizer bucket being stored directly on top of box of potatoes. Observed separate bucket of sanitizer being stored directly on top of ice well on front line. CDI: sanitizer buckets were relocated.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensil drawer under grill in need of cleaning. Ensure these drawers are kept clean.

4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure cooler is capable of holding foods at 45F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed in the cracks and crevices of utensil drawers and gaskets under grill.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket and two purses being stored commingled with dry food storage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump ice in hand sink in kitchen. CDI: EHS informed PIC that hand sinks are for hand washing only.

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 grilled chicken and cooked hamburger patties without date labels in the walk-in cooler. Observed spinach dated for 8/14/17 in the walk-in cooler. CDI: PIC and employee stated spinach was opened Friday the 18th. All items were properly date labeled.

3-307.11 Miscellaneous Sources of Contamination - C Observed cinnamon stored without lid by grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and ramekins that were stacked while wet after cleaning by dish machine. Facility is working on providing additional drying space for dishes as part of their transitional non-compliant items. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed items in 11th floor storage closet that are being stored less than 6 inches off of the ground. Facility is working on raising shelving as a part of their transitional non-compliant items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on drawers and in gaskets under the grill in the kitchen. Observed cleaning needed in the prep cooler drawers and gaskets out front. Observed cleaning needed on pan under toaster. Observed cleaning needed on can opener blade and around base of can opener on counter.

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 facility still working on re-sealing 3-compartment sink to FRP wall as a part of their transitional non-compliant items.