AC HOTEL CLT SOUTHPARK

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburger patties stored above RTE cooked chicken wings in cordial RIC during inspection. CDI - PIC corrected order. Repeat. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods in WIC holding above 41F during inspection. See temperature chart. Ambient in unit 40F. CDI - All out of temperature foods voluntarily discarded. REHS recommended reorganizing the WIC to place non-TCS food items under the condenser/in front of the door, and pushing all TCS foods deeper into the cooler where cold air flows better. REHS additionally recommended adding a plastic curtain over the door to ensure cold air remains in the unit while it is open. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 cut lettuce in cordial RIC void of date label, farro in cordial drawers with a discard date of 6/23/26, and cooked chicken in cordial RIC with discard date of 6/22/26 during inspection. CDI - PIC voluntarily discarded all items. Repeat. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw burger patties being stored over cut lettuce and celery inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine in secondary kitchen at 0ppm chlorine after running multiple cycles and priming the line. Facility serves less than 50 people on average. Facility to wash, rinse and sanitize in 3 comp sink. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Brie cheese cut and portioned yesterday above 41F. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed oat and almond milk above 41F in reach in cooler at bar. Ambient air of cooler was 45F. PIC placed items in walk in cooler to cool. VERIFICATION REQUIRED. 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 marinara, romesco and meatballs without dates. CDI: PIC voluntarily discarded items. All other date marking was correct. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee vitamins being stored above food items in dry storage room. CDI: Vitamins were relocated.

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 boiled eggs cooling at a rate of 0F/min inside walk in cooler in container covered in Saran Wrap. Observed Brie cooling in containers covered in Saran Wrap. CDI: Saran Wrap was removed from boiled eggs, Brie was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle trash can then proceed to handle food items without changing gloves. CDI: food employee changed gloves.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed main kitchen dish machine reaching a maximum temperature of 158F after running multiple cycles. Repair ticket was placed during inspection. Due to low occupancy, facility is projected to only serve 40 people. Facility to wash, rinse, sanitize in 3 comp sink in main kitchen until machine is repaired. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes hot holding in hot box at 108F. CDI: Item was 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 .

REPEAT 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 items on breakfast buffet being held on TPHC without time label. CDI: PIC recorded start time on log.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility using raw shell eggs for avocado toast per customer request. According to PIC eggs can be ordered/served under cooked. Facility does not have consumer advisory on menu. According to PIC and last inspection facility normally orders and receives pasteurized shell eggs. CDI: PIC agreed to use pasteurized shell eggs moving forward. If facility continues to receive raw shell eggs a consumer advisory on menu will be required.

REPEAT 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 bulk cereals on breakfast buffet missing nutrition labels.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the hand sink in the dish machine room. CDI - Manager provided during 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 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 empanadas from 3/12 and papas bravos from 3/19. Observed no date mark for an open package of shredded mozzarella. CDI - All items were voluntarily discarded.

REPEAT 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 missing time label for today’s breakfast buffet. CDI - All items will be discarded within four hours. Improvements have been made from previous inspection due to a daily TPHC log created by chef Oscar Gonzalez.

REPEAT 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 missing nutrition sign for bulk cereals on the breakfast line.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial chest freezer in the upstairs kitchen.

REPEAT 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed Quat sanitizer hooked up to the chlorine dish machine upstairs. CDI - Quat sanitizer was removed. Chef ordered chlorine sanitizer during inspection. Establishment will use the 3-compartment sink until they receive chlorine.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed no Employee Health policy during inspection. Manager was unable to find a printed copy. CDI - EHS provided printed copies during inspection.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign at the upstairs hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 111 degree quiche at the breakfast buffet. CDI - Quiche was added to the breakfast TPHC policy.

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 missing time label on the white board for today’s breakfast buffet. CDI - All items will be discarded within four hours.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a foot note. Observed missing disclosure and asterisks for undercooked eggs on the breakfast menu. CDI - Manager corrected consumer advisory during inspection.

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 missing nutrition sign for bulk cereals on the breakfast line.

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a handheld juicer with chipping paint on the food contact surfaces. CDI - Juicer was discarded. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial chest freezer in the upstairs kitchen.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate. Observed a broken pressure gauge on the high-temp dish machine. 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed Quat sanitizer hooked up to the chlorine dish machine upstairs. CDI - Quat was removed and chlorine was provided.

6-303.11 Provide required lighting intensity. Walk-in coolers require 10ft candles of light. Observed a broken lightbulb inside of the walk-in freezer.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee wash hands and scrub for 6-7 seconds. CDI - Employee was educated and rewashed hands.

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 feta cheese, mozzarella cheese, and spinach artichoke past the 7-day date mark. CDI - Items were voluntarily discarded.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed no time labels on the white board for tracking breakfast bar items. CDI - TPHC board was label. Breakfast only lasts 4 hours and all foods are discarded.

10-DAY VERIFICATION REQUIRED 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 during inspection.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an preparing food with a long beard and no beard net.

3-302.15 Wash fruits and vegetables prior to use. Apples for consumer self-service shall have a sign instructing costumers to wash before consumption. Observed no “wash before consumption” sign on self-service apples.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eggs stored above mayonnaise and other ready-to-eat foods in the walk-in cooler. CDI - Eggs were moved to the bottom shelf.

4-501.112 The temperature of the fresh water sanitizing rinse as it enters the manifold may not be more than 194 degrees F. Pf - Observed dish machine rinse temperature at 201 degrees. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey at 52 degrees on the breakfast bar. Observed melon at 48 degrees on the breakfast bar. Observed house-made roasted garlic and oil at room temperature on a shelf. CDI - Items were voluntarily discarded. Garlic and oil mixture will now be kept refrigerated and date marked for 7 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed label wearing off on sanitizer buckets. CDI - Manager relabeled during inspection. No points taken due to original label fading.

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 one dented can in dry storage. CDI - Item was voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee in the kitchen without a hair restraint.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee croissant and coffee cup on shelf above vegetable prep station. Store employee belongings away from food/food contact surfaces. CDI - Employee placed items on a lower shelf away from possible contamination. - 0.5 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink by back door with dish machine detergent blocks in the basin. CDI - Employee moved items to chemical storage area. - 1 -

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 grits prepared this morning still attempting to cool in a tightly pack metal pan with plastic cling wrap attached. Ensure that foods are being cooled rapidly to meet cooling rates. Grits were observed at 60F after 6+ hours of cooling time. Grits were discarded during the inspection. 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 .

3-501.15 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 grits cooling inside of reach in unit cooling with plastic wrap attached.Grits were discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some goods stored directly on the floor inside of walk in freezer. Ensure that items are stored at least 6 inches off the ground to prevent possibility of contamination or attraction of pests.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No procedures on site. CDI- Given by REHS during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 melon inside of reach in unit cooling with plastic wrap attached. Plastic cling wrap was removed during the inspection and fruit was placed inside of the walk in cooler.

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 oil placed inside of a secondary squeeze bottle without label attached. Label countertop where oil is stored if the label won’t stay.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some goods stored directly on the floor inside of walk in freezer. Ensure that items are stored at least 6 inches off the ground to prevent possibility of contamination or attraction of pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked.

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 quiche inside of reach in unit cooling with plastic wrap attached. Plastic cling wrap was removed during the inspectoion.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed label residue attached to some dishes after being fully cleaned during the inspection. Work with team member to remove labels and label residue in the pre cleaning stages.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that food establishment is storing foods according to their final cook temperatures. Observed shelled eggs stored above ready to eat foods such as milk. CDI- Foods were reorganized according to their final cook temperature.

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 yogurt date marked for 10 days. Ensure that foods are only date marked for 7 days with day one being the date food was opened or prepared. Date marking handout attached along with inspection. CDI- Food was properly labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some dry goods stored directly on the floor inside of dry storage. Ensure that items are stored at least 6 inches off the ground to prevent possibility of contamination or attraction of pests.

6-305.11 Designation - Dressing Areas and Lockers (C) Ensure that employee items such as bag, purses, and jackets are stored in a location away from food preparation units and items. Observed purses and jackets stored near prep stations.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No procedures on site. CDI- Given

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prosciutto recorded at 42F, CDI- Discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Hummus had a 10 day shelf life, CDI- Discarded. REPEAT

4-204.115 Warewashing Machines, Temperature Measuring Devices No temperature measuring device for hot water machine. Obtain

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food build up on slicer at front bar area. CDI, item removed for Wash/Rinse/Sanitize.

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 cut cantaloupe with date mark of 9/21. CDI, item discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed ice build up at walk in freezer and reach in cooler at cordial bar. Need cleaned/repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed row of plates stacked as cleaned visibly still soiled. Plastic stacker holding plates had visible debris and build up around base of stack and in empty slots. CDI-plates were sent over to be rewashed/rinsed/sanitized.

3-304.14 Wiping Cloths, Use Limitation - C Observed sani bucket at prep sink at almost 0ppm.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw shell eggs stored over cream in WIC. Eggs moved to lower shelf.

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: Romesco dated 2/25. CDI- voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P: Chemical stored over clean cutting board at 3-comp sink. CDI-Chemical moved to dirty side of sink.

2-402.11 Effectiveness-Hair Restraints - C: Employee working with food without wearing hair restraint.

6-301.14 Post a handwash sign at each handsink. REPEAT. Observed two handsinks in downstairs kitchen, two handsinks in bar, two handsinks in upstairs kitchen/bar without handwashing signs. CDI - Handwashing signs provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink buildup inside ice machine in upstairs kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sandwiches, croissant sandwiches, and pesto sandwiches maintaining temperatures of 119F-133F in hotbox. See chart above. Facility only keeps items from 7am-11am and then they discard. CDI - Items placed on TPHC permanently. Written procedures filled out and items time stamped. Items were discarded at 11am.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of honey butter (unsalted butter), container of unsalted butter, and container of pulled chicken maintaining temperatures 43F and 74F. Regular butter and honey butter were sitting out at room temperature. CDI - All items voluntarily 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 Observed marinera, mozzarella balls, romesco, pulled chicken, meatballs, cooked cauliflower, cooked wings, empanadas, avocado rolls, deli ham, and roasted tomatoes not date marked. All items were cooked/prepared on Wednesday. CDI - Items labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf REPEAT. Observed no thin probed thermometer available in downstairs kitchen. VR to be done by 11/22/20. No signature needed due to COVID-19 guidelines.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage without straw in prep drawer. CDI- removed and coached

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 food employee handle soiled utensils from custoomer and then return to food service. CDI- coached; hands washed

6-301.14 Handwashing Signage - C Observed hand sink without employees must wash hands sign. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one bar sink with soap and towels used as dump sink and one with saop and towels used to dump as well. CDI- hand sinks designated

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open foods in ice bin at end of buffet not shielded properly as well as butter at bread station. CDI- removed

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth not fully submerged in sanitizer.

4-501.11 Maintain equipment in good repair. Observed dish machine at bar not operational. VR