HILTON GARDEN INN WAVERLY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC identified not able to demonstrate that they were certified. 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 - observed raw sausage and burger stored with and over RTE soup. CDI, foods relocated for proper storage. 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 cream cheese cold held at 67 degrees, sausage at 64 degrees F in prep top. CDI, cream cheese voluntarily discarded and sausage relocated to 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 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 mac and cheese not date marked, honeydew with prep date of 7/9 and cantaloupe with prep date of 7/9. CDI, foods 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed cream cheese held on TPHC according to staff but not identified with start and end time on log. CDI, cream cheese voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage cooling at 64 degrees F in prep top. CDI, sausage relocated to cool in walk. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cocoa butter and speaker stored on prep table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed produce stored over washed and prepared produce in walk in cooler. 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 tall 2 door reach in refrigerator not maintaining TCS food at required temperature and all foods were between 47-48 degrees F. CDI, all TCS foods in unit such as milk and cream cheese over 4 hours voluntarily discarded. Vr required to ensure equipment calibrated and maintaining TCS foods at 41 degrees F and below. 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 feta cheese with date of preparation of 2/15. CDI, cheese voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-602.11 (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 address missing on labeling for salsas at grab and go refrigerator . CDI, address added to label during inspection.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.

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 package of Canadian bacon with prep date of 9/13 and another not dated . CDI, foods 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 cream cheese held on TPHC according to PIC but not recorded on TPHC log. CDI, cream cheese recorded on log. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed lucky charms and fruit loop cereal from bulk consumer self-dispensing did not include labeling information.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves and heavy damage on the cutting surfaces throughout kitchen during inspection. Repair or replacement needed. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trashcan at handsink next to WIC during inspection. CDI - PIC placed trashcan at handsink. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw proteins such as hamburger patties and salmon being stored above packages of cooked, RTE pork on speed rack in WIC. CDI - PIC reordered storage. Repeat. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. Observed raw hamburger patties being stored above raw salmon on speed rack in WIC. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans being stored in conjunction with unadulterated customer food in dry storage area and on prep table shelving in main kitchen area. CDI - PIC discarded all dented cans. EHS educated PIC on the dangers of using food from adulterated cans. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple pieces of equipment being used to hot hold customer food that were not commercial grade. EHS educated PIC on using commercial equipment. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on the menu with the option of being served raw or undercooked. PIC was unable to provide parasite destruction letter. 10 day VR required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken, salmon, sausage, bacon and hamburger patties being stored above RTE foods in WIC. CDI - PIC had employee rearrange storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed and wrapped apples being stored under unwashed produce in WIC. CDI - PIC had employee rearrange storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 opened bags of cheese with no date label indicating the date of opening. CDI - PIC was able to verify date of opening and labeled. 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 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 package of cheese opened on 9/16 still in use at facility. CDI - PIC discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (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 disclaimer on lunch menu. CDI - PIC corrected all menus during inspection.

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 fish thawing under refrigeration while still sealed inside of packaging. CDI - PIC instructed employee to open all packages.

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 squeeze bottles of oil on front line baring no label indicating its contents. Ensure all working containers bare labels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Did not observe chlorine sanitizer at in use dish machine. CDI-PIC observed sanitizer bucket low and replenished chlorine sanitizer. Chlorine sanitizer observed at 100ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with build up on blade of can opener. PIC stated can opener was not in use today. CDI-PIC relocated can opener to 3 compartment sink to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with pink build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of single service cream cheese cold holding at 60F. Cream cheese was observed on ice during 3 hour breakfast hours and not fully submerged in ice. CDI-PIC discarded cream cheese. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 containers of almond milk in the reach in cooler without date marking. PIC stated almond milk was opened yesterday. CDI-PIC dated almond milk with yesterday’s date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed whole milk, 2% milk and skim milk with expired dates of march 6th on gallons of milk. CDI-PIC discarded milk For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 3 dented cans stored on shelving with cans for facility use. CDI: Cans were relocated.

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 2 gallon containers of milk opened in RIC without date mark. CDI: PIC date marked items as they were opened 2 days ago.

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 TPHC log missing documented start time and discard time. CDI: PIC documented time foods were placed on TPHC. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu missing disclosure portion of consumer advisory. Facility does offer items cooked to order/undercooked, however consumer advisory on menu only consists of reminder. VERIFICATION REQUIRED within 10 days to ensure menu is updated with full consumer advisory.

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 all foods being held on TPHC at breakfast bar not marked with start and discarded times as required on TPHC template. Facility did have correct written procedures however, they weren’t following procedures during time of Inspection. CDI, all foods being held on TPHC at breakfast bar were voluntarily discarded. (Cut melons, grits, oatmeal, cooked eggs)

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 cut melons cooling in plastic container located in walk in cooler tightly covered with lid. CDI, lids vents on containers to allow rapid airflow.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. // 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Cereal dispenser’s are missing manufacturer’s labels. VR - Verification required within 10 days that establishment has acquired labels that meet 3-602.11 (B) (5).

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 1 pan of raw bacon stored on speed rack in walk-in cooler directly above unopened pre-cooked beef. Do not store raw animal products above ready-to-eat foods. CDI - Raw bacon moved to bottom of speed rack.

6-301.11 Provide soap for handwashing at each handsink. -Pf - No soap at hand washing sink at beverage area. Hand washing sinks shall be equipped with soap for employee hand washing. CDI - Soap placed at sink. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at hand washing sink at beverage station. Paper towels shall be provided at all hand washing sinks. CDI - Paper towels refilled. // 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Coffee brewer sitting in front of hand washing sink at beverage station. Hand washing sinks shall be unblocked and easily accessible for employees to wash hands. CDI - Coffee brewer removed from in front of hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Dish machine is not dispensing any chlorine. Dish machines that use chlorine sanitization shall be 50-200 ppm. VR - Verification required within 3 days that dish machine has been repaired. Wash, rinse and sanitize at 3-compartment sink until dish machine is repaired.

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 - Bags of turkey and roast beef had date marks of 11-4 and 11-7. TCS ready-to-eat foods must be discarded within 7 days of preparation or opening. CDI - Items discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocadoes in sandwich cooler top still had stickers on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers when washing produce and vegetables. 0 pts.

4-501.11 Maintain equipment in good repair. 1 torn gasket on sandwich cooler door. Equipment shall be maintained in good repair. Replace torn gasket. 0 pts.

6-501.111 Controlling Pests - C - Some small flies at bar. Pests shall be precluded from the premises. Contact pest control. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket present on door of sandwich cooler. Equipment shall be maintained in good repair. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at bar hand sink. CDI - PIC replaced

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed opened commercially prepared refried beans reheating in hot holding cabinet at 91f. CDI - PIC relocated beans to oven to quickly heat to 135f as beans had been in cabinet less than 2 hours. Use equipment designed to heat food when reheating TCS foods. Do not heat food items in the holding cabinet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked grits holding at 115f and cooked oatmeal holding at 125f on stovetop. Stove top turned off. CDI - items reheated to 165 as they had been out less than 2 hours. Once food has been cooked or reheated, maintain the temperatures above 135f when holding.

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 various prepared TCS foods in front area reach in cooler with no date marking including open deli ham, prepared deli turkey, and shredded cheese. CDI - PIC applied labels to ham and cheese as they were prepared yesterday. Turkey prep date unknown - voluntarily discarded. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Case of raw shell eggs stored directly above pasteurized liquid egg product inside walk in cooler. CDI - shell eggs relocated to bottom shelf. Do not store raw animal foods above other foods in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bowl of cut melon sitting on ice holding at 48f and container of liquid egg sitting out on counter at 49f. CDI - PIC placed melon back into cooler to chill and cooked the liquid egg. Do not allow TCS foods to sit out at room temperature. When using ice to maintain temperatures, the ice/water must be at an adequate level to maintain 41f or lower. TPHC may be used for melon and liquid egg if unable to maintain cold holding during service.

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 open mozzarella cheese and sliced American cheese in walk in cooler with no date marking present. CDI - PIC discarded. Date label all TCS foods that are opened or prepared and will be kept on site longer than 24 hours.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed dented can of red peppers mixed with in use inventory in dry storage. CDI - can discarded. Segregate damaged items and mark for return or discard. Do not allow dented cans to remain with in use inventory.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available on site for cl sanitizing dish machine. Machine tested using EHS test kit. PIC unable to locate during visit. VR required within 10 days for test strips.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed spray bottles and cleaning cloths hanging across hand sink splash guard. CDI - PIC removed. Do not use the hand sink for storage. Hand sinks may only be used for hand washing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of foods including dry ingredients and oil in prep area with no identification. Label all food items that are not easy to identify including oils and dry items. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food containers stored as clean stacked together wet in prep area. Air dry pans before stacking together.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service coffee cups, water cups, and lids in customer self service area stacked high out of dispensers with unprotected mouth contact surfaces. PIC placed into plastic sleeve. Ensure single service items are protected from contamination during service.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine sanitizer concentration less than 50ppm cl. Source container for sanitizer with product but concentration dispensing consistently less than 50ppm. Manager called for service during visit. Return Visit required within 10 days to ensure machine is sanitizing at proper concentration. Due to COVID, customers are only served using single service items. Menu and service is limited and therefore utensils requiring cleaning are limited. 3 part sink set up and sanitizing properly for use with kitchenware until dish machine repair complete.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple prepared TCS foods including cut tomatoes and ham in prep top unit kept longer than 24 hours with no date marking. CDI - date marking applied during visit.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory posted for raw shell eggs which can be cooked to order. Facility is not using regular menu which does have consumer advisory printed. Only menu available is signage at front counter. CDI - manager added consumer advisory disclosure and reminder statements to egg menu signage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squirt bottles of cooking oil and vinegar on prep surfaces at cook line with no identification. Label all foods that are not easy to identify.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cases of frozen foods stored on crates less than 6 inches above floor in walk in freezer. Store all foods at least 6" off of the floor to prevent contamination.

6-302.11 Supply toilet tissue at each toilet. No toilet tissue available in mens restroom. CDI - manager replaced

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into handsink. CDI-Ice was removed. Note: Due to COVID 19 facility has little to no food. Most items were personal foods. Facility is serving small boxed lunches and will be getting a delivery later on today. Facility is not doing dinner.

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 a food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a spray bottle of glass cleaner hanging near clean equipment / linen behind bar. CDI, bottle relocated for proper storage.

3-306.11 Food Display-Preventing Contamination by Consumers - P - Observed flatbreads / frittotta uncovered / unprotected on breakfast bar for consumer self-service. CDI, items removed from breakfast bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying cleaned equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ice dumped in handwashing sink in kitchen. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw bacon stored over cheese in walk in cooler and open bag of raw shrimp stored over pre-cooked food in walk in freezer. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon held in tall prep rerfrigerator at 43-44 degrees F. CDI, melon voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and 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 - Observed goat cheese with a date of preparation of 5/21. Observed sausage not date marked in prep unit in unit over 24 hours according to staff. CDI, foods voluntarily discarded by PIC.

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 TPHC used for cold and hot buffet items but no written procedures available for cold items. Some improvement made since previous inspection. Written procedures discussed while on-site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed creamer stored next to handwashing sink at beverage area.

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 coffee filters uncovered / unprotected in dry storage room and at beverage area.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed hot water gauge on dish machine at bar registering 105 degrees F after several runs. Data plate requires 120-150 degrees F.

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 turkey sausage that was taken out of the freezer yesterday with no date mark and a bag of mixed greens that was opened yesterday with no date mark. Be sure all TCS items are dated when the original package is opened or when removed from the freezer. CDI- Turkey sausage and mixed greens properly date marked.

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 is using TPHC on the cold bar for breakfast. Facility has filled out TPHC procedures for all items but had no discard times. CDI- Discard time placed on items today. PIC made a log sheet to be used each day for items on TPHC.

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 a plastic cup with no handle stored in a container of sugar. A scoop can be left in a food container only if it has a handle and the handle is not touching the food. CDI- Plastic cup removed from sugar. Repeat violation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready to eat food in bottom of prep cooler. Observed raw chicken and raw beef stored above ready to eat foods in the walk in cooler. Do not store raw proteins above any type of ready to eat food. CDI- Raw chicken in prep cooler moved to bottom shelf in walk in cooler. Raw chicken and beef in walk in cooler moved to bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat produce in walk in cooler. Discussed different options with PIC on how to arrange produce in walk in cooler so that unwashed produce is not above any ready to eat food. Storage order will be rearranged today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons at 52F and boiled eggs at 54F on breakfast bar. PIC stated melons and boiled eggs had been there since 8:00 A.M. CDI- Melons and boiled eggs moved to walk in cooler for rapid cooling as they had only been on breakfast bar for around an hour. Discussed using TPHC with PIC on melons and boiled eggs. Cold breakfast items are stored on ice table and are difficult to hold at 45F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of air freshener with no identifying label. Label all toxic materials when transferred to a different bottle. CDI- Spray bottle properly labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed several spray bottles of cleaners hanging on rack directly next to clean utensils and above clean dish area on 3 compartment sink. Observed 2 spray bottles of cleaner hanging on speed rack with trays used for room service. Store all toxic chemicals in an area where no contamination can occur. CDI- All spray bottles moved to chemical area by dish machine. REPEAT VIOLATION.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of sugar with no label. CDI- Sugar container properly labeled.

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 small plastic ramekin with no handle stored in sugar container. CDI- Ramekin removed from sugar.

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 dishwasher handle soiled equipment on dirty drain board then handle clean equipment rack on clean side of drain board without washing their hands in between. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potatoes hot held at 121 degrees F at holding bar. CDI, operator voluntarily discarded potatoes and made new ones. TPHC discussed with 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 - Observed sheet tray of ribs not date marked but prepared on Friday according to staff and a package of mozzarella date marked with a prep date exceeding 7 days. CDI, operator voluntarily discarded foods.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed Mobley Jr. hamburger offered on kids menu area with a consumer advisory and current consumer advisory consisting of a REMINDER but not DISCLOSURE statement, such as " *items cooked to order. Provide proper consumer advisory by next inspection.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemicals hanging from hand washing sink and over ice machine. CDI, items relocated for proper storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bread stored on ground in freezer.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing hair restraint.