COIN BAR (OMNI HOTEL POOL DECK)

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee enter kitchen put on gloves and proceed to handle clean utensils without washing hands. CDI: food employee removed gloves and washed hands.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still attached inside reach in cooler.

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 minor food debris in bottom of reach in freezer. Clean as needed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top cooler and reach in cooler above 41F. According to PIC, items were just transported from main kitchen on a cart. EHS observed ambient air temperatures of units below 38F. CDI: Items were placed in reach in freezer to cool. EHS and PIC discussed methods of transporting items. EHS will conduct long term compliance visit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sliced tomatoes cooling at a rate of 0.09F/min inside reach in freezer in thick portion. CDI: PIC spread out tomatoes and placed back in reach in freezer. EHS observed tomatoes cooled to 41F. 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 .

4-501.11 Maintain equipment in good repair. Observed cold drawer unit not in use during inspection, unit had a sign stating out of order. PIC stated they have ordered a new cold drawer unit.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items: cold holding and bare hand contact with ready to eat foods. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food handler complete assembling a burger with their bare hands. CDI - PIC educated the food handler. Food was discarded and food handler rewashed their hands and donned new gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 the reach in cooler and prep cooler holding items above 41F. Reach in cooler ambient air 53-55F CDI: Products voluntarily discarded. Air temp within the facility was 88F upon arrival. Observed burgers and chicken in cooler drawers above 41F. Air conditioner had tripped and was off. Once air conditioner was on, cooler temperatures came down and internal temps returned to 38F by end of inspection. PIC has chosen to use discontinue using the kitchen for today and any new order will be taken by the main kitchen. Tonight they will allow the kitchen cool down and ensure refrigeration is maintaining 41F and below. I will conduct a verification visit to ensure compliance. Future violations will result in a risk control plan and/or permit action. before leaving the establishment the following was checked: Reach in cooler ambient air temperature is now at 39F. Prep top cooler ambient air temperature is now at 41F

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 ricotta cheese dated 8/18, exceeding 7 days. CDI - PIC 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 .

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed the ambient air temperature inside the kitchen was around 88F. Ensure that the hood system is properly pulling out the heat out of from the cookline equipment. The ambient air temp of the facility is now at 75F

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front handsink. CDI - PIC provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handsink. CDI - PIC provided.

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed burger on the kids menu with a consumer advisory. Remove the consumer advisory/the asterisk from the children’s burger. Verification visit required 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 squeeze bottles (oil, olive oil and water) without labels. Properly label to prevent misuse.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without proper hair restraints while prepping food. Provide.

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 one container of chicken salad not date marked. CDI - PIC date marked 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 .

6-501.12 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 floor under the cookline equipment and throughout the kitchen in need of cleaning, food residue and grime on the floors. Clean and maintain.

6-303.11 Provide required lighting intensity. Observed burnt light under the hood system. Replace light bulb

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse out dishes in the handsink. CDI: Employee educated on using the 3-comp sink. REPEAT VIOLATION 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hotel ban of containers stored covering the handsink. CDI: Pan removed. REPEAT VIOLATION

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 the reach in cooler and prep cooler holding items above 41F. CDI: Products voluntarily discarded. Items in prep top were double panned. Air temp within the facility was 85F upon arrival. Air conditioner had tripped and was off. Once air conditioner was on, cooler temperatures came down and internal temps returned to 38F by end of inspection. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine leaking soap from the door during inspection. CDI: Facility will use the 3-comp sink to wash, rinse, and sanitize and/or take dishes downstairs to large dish machine until the machine is repaired.

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 floor behind ice machine with black build up.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of knowledge of the PIC for the facility. A Certified Food Protection Manager (CFPM) is on site, however is not directly assigned to this facility. EHS and CFPM reviewed the overall gap in knowledge during inspection today including proper handwashing, and maintaining and monitoring temperatures. CDI: CFPM for the property will be in this facility the remainder of the day to conduct more thorough on the job training and ensure that foodborne illness risk factors are mitigated.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no updated employee health policy in facility. CDI: PIC obtained copies from the downstairs restaurant on the same property.

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 vomit and diarrhea plan in facility. CDI: PIC obtained copies from downstairs restaurant on the same property.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wash hands with no soap, and don gloves. CDI: EHS intervened and educated employee on proper handwashing. Employee washed hands then donned new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dish stored in handsink of main kitchen. Observed employee fill up bucket with water from the handsink in the main kitchen. Observed bartender place bar ware cup in the handsink for rinsing. CDI: All employees corrected and educated and dish was removed. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in the main kitchen. Observed paper towels at the bar handsink were wet. Employee stated someone spilled water on them earlier. CDI: Dry paper towels were provided. REPEAT VIOLATION 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed liquor cage stored in front of handsink in the main kitchen. CDI: Liquor cage removed.

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 the reach in freezer with an air temp of 63F and holding items above 41F. CDI: All TCS items removed from the freezer and voluntarily discarded if over 41F. Observed prep top cooler with items above 41F. Items were double panned. PIC stated he has ordered the rails for the unit to hold pans properly. Food in the interior/reach in part of the unit was 38F. CDI: Items placed on TPHC today. EHS provided PIC with a copy of the TPHC template and it was filled out. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 squeeze bottles of what employee identified as sanitizer with no label. CDI: Bottles were labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility does not have adequate holding equipment for food items such as frozen chicken tenders and fries due to reach in freezer not working. Observed facility is unable to maintain cold holding temperatures due to equipment not having all pieces (bars to hold pans). Facility must use alternative compliance methods such as reach in cooler or TPHC. VERIFICATION REQUIRED REPEAT VIOLATION Some improvement from previous inspection due to no cooling occurring in the facility.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawed and stored in cooler drawer still in ROP environment.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed employee wash hands in 3-comp sink. CDI: Employee was educated and properly washed hands in the handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar employee rinse out a frozen drink pitcher in the handsink. CDI: Employees educated on the need to only use handsinks for handwashing. Sink cleaned. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the bar handsink. CDI: papertowels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored behind ready to eat foods in the cooler drawer. CDI: Items were reorganized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce and tomato that were cut this morning cooling at 3 hours and 45 min from prep still above 41F. CDI: Product was rapidly cooled in an ice bath to 41F within required parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomato in prep top above 41F. CDI: Items were voluntarily discarded. Observed top of mozzarella cheese was above 41F. CDI: Top portion was voluntarily discarded. EHS and PIC discussed proper loading of items below the chill line and, that due to high ambient air temperatures, individual lids on some thin foods may be required during peak times. Observed yogurt holding in reach in cooler at 43F. CDI: Items were relocated and cooled to 41F. This product is done daily.

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 lettuce, wedge salad and tomatoes cut earlier today cooling in deep, covered pans in the reach in cooler. CDI: Product rapidly cooled on ice to 41F. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have cooling equipment. All food must be cooled in the Trade Restaurant and Bar fully before transporting. CDI: Items will be verified by PIC prior to bringing them to the pool kitchen.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed bar mixers stored in ice that is scooped for drinks. CDI: Mixers permanently relocated.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed self serve plastic cups for water stored unprotected. Ensure cup lips are protected.

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 and then use a dry cloth from the line (with food on it) to dry hands. CDI: Employee rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee not wash hands before donning gloves. CDI: Employee washed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee not wash hands after handling raw food and move to ready to eat food. CDI: Employee washed hands.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed burger order for "medium" cook temperature taken and begin cooking. Facility has no asterisk for burgers. CDI: Facility fully cooked burger. Facility PIC stated they will continue to cook the burgers fully unless the menu is changed.

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 pico cooling in tightly covered container at 3.25 hours since preparation. CDI: Product moved to shallow pan and uncovered to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed clear liquid in squirt bottle at the bar with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed head of washed lettuce stored directly on the shelf in the reach in cooler with no wrapping. CDI: Product rewashed and placed on a tray.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket at bar stored directly on the floor. CDI: Container placed in another container to be in compliance.

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 bar drink utensils stored in standing water. CDI: Water dumped out and utensils taken to kitchen for washing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on insides of cooler drawers and cooler drawer gaskets.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked mushrooms cooling at a rate of 0F/min. CDI: Items placed on ice to rapidly cool. Proper rate achieved. 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 prepped chicken cooling in cooler drawer at rate of 0F/min. CDI: Ice placed on items to rapidly cool. Item under 45 by end of inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon asterisked while facility stated that they fully cook all salmon. Observed consumer advisory to only include reminder, no disclosure. VERIFICATION REQUIRED

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked mushrooms and onions cooling in reach in while tightly covered. Observed raw chicken that was prepped, cooling in cooler drawer while tightly covered. CDI: Mushrooms and onions put on ice, and bag of ice placed on chicken to rapidly cool items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans stored as clean. CDI: pans separated for air drying.