NORTHSTONE COUNTRY CLUB KITCHEN

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed two shellstock tags on corkboard without date of last shellstock used. Establishment occasionally uses raw oysters and clams for special events. CDI - PIC was able to record date of last use due to shellstock only being used on special occasions. PIC has been advised to follow rules for retaining shellstock tags. -1 point-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above pre-washed salad mixes in walk in cooler. CDI - Storage order was corrected. -0 points For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pot roast with a preparation date of 9/30 in walk in cooler, roast beef with a prep date of 9/26 in refrigerated drawer, and salsa with a date mark of 9/30 in reach in cooler. CDI - All items were discarded. PIC has been advised to review date marking procedures. PIC has also been advised to use thaw dates for previously frozen items that have been pulled to thaw under refrigeration. -1.5 points- 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder for NY Strip steak served undercooked on special menu. A verification will be conducted by 10/17/2026 to determine if establishment is in compliance. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one house fly and fruit fly in kitchen. -0 points-

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 salad mix stored on floor of walk in cooler. Observed multiple boxes of food products stored on floor of walk in freezer. -1 point-

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 beef loin stored above raw fish in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked chicken breast stored on bottom shelf of speed rack in walk in cooler. PIC stated that raw chicken breast was grilled on one side only to expedite cooking process for dinner service. Establishment does not have approved procedures for par-cooking raw proteins. CDI - Chicken was discarded and the approval process was discussed with the PIC. PIC was given non-continuous cooking application during inspection and 3-401.14 Non-continuous Cooking of Animal Foods was reviewed. PIC has been advised to discontinue non-continuous cooking of raw animal foods until approved. -1.5 points-

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 high temperature dish machine unable to reach a sanitizing temperature of 160F. Sanitizing temperatures were measured using two max/min thermometers and only a sanitizing temperature of 157F could be achieved. Rinse cycle did not appear to be activating and external thermometer for rinse cycle did not rise above 140F. CDI - Machine has been taken out of service and a technician has been notified. Establishment will use three compartment sink and quat sanitizer to wash, rinse, and sanitize equipment and utensils. -1.5 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. Observed containers of ready to eat food stored on floor of walk in cooler. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed high temp dish machine unable to reach correct sanitizing temperatures. Machine has been taken out of service until corrections can be made and establishment is using three compartment sink to wash, rinse, and sanitize equipment and utensils. PIC has been advised to use max/min thermometer throughout business day to ensure high temp dish machine is reaching correct sanitizing temperature of 160F -0 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tag without recorded date of when last shellstock from the container was used. A return visit will be conducted by 10/12/2025 to determine if establishment is in compliance. -1 point-

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 commercially made saurkraut with a date mark of 9/24 and two cambros of chili prepared 9/20 and 9/23 in walk in cooler. CDI - Items were discarded. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer if reach in cooler at prep line. CDI - A hanging dial thermometer was provided. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw food and bread products stored on floor of walk in freezer. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wristwatches and bracelets. -0 points-

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 beef stored above raw salmon in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw fish completely submerged in water running water with a temperature of 74F. Fish was also submerged in water with a temperature of 74F. CDI - Fish was taken to walk in cooler to fish cooling process. 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. Oberved ROP tuna completely thawed in refrigerated drawer without being removed from package. CDI - PIC cut open packages. -0.5 points-

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 storage containers of dry goods and ingredients on shelving. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed apples and avocados stored in flip top cooler with produce stickers still attached. Wash produce prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms located in dining area or restrooms located in events room. Employees use both restroom locations. CDI - Handwashing signage was given to PIC to post in restrooms. -0 points-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready to eat (pre-washed) salad mixes and other ready to eat foods in walk in cooler. Observed unwashed avocados stored above ready to eat cheese in reach in cooler. CDI - Storage order was corrected during inspection. PIC has been advised to wash avocados making sure to remove produce stickers and sticker residues. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on menu for salmon offered undercooked. Establishment recently updated and printed new menus with the consumer advisory located at bottom of menu and asterisked items served cooked to order or under cooked (seared tuna, burgers, steaks, etc). PIC would still like to offer salmon under cooked but will only offer salmon fully cooked (145F or above for 15 seconds) until menu corrections can be made. A verification will be conducted by February 10th, 2025 to determine if menu is in compliance. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance located on chemical storage rack. PIC identified contents to be cleanser. CDI - Bottle was emptied. -0 points-

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 raw beef and box of raw chicken stored on floor in walk in cooler. Observed boxes of raw chicken stored on floor in freezer. -REPEAT- -2 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags in establishment without recorded date of when last shellstock was used. CDI - Shellstock tags were from December 2023 and January 2024 and were discarded. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo, raw fish, and shredded lettuce cold holding in reach in cooler at temperatures between 47F and 65F. Items were placed in reach in prior to lunch service. CDI - PIC has been advised to hold items on TPHC and to discard items after 6 hours. PIC has also been advised against holding TCS food in reach in cooler if temperature of 41F or below cannot be maintained. -1.5 points- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw salmon thawing completely submerged under running water with a temperature of 83F. CDI - Salmon was moved to prep area to begin processing. 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 raw tuna stored in ROP packaging thawed in refrigerated drawer. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor in dry storage area, observed boxes of food stored on floor of freezer, and observed container of potatoes stored on floor of walk in cooler. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in flip top cooler with produce stickers still attached. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic sauce pitchers stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being held below 135F in warmer. PIC stated product fully cooked and held for 3 hours before being pulled for further prep (shredding, portioning, and cooling). CDI: Education provided and product reheated(>165F).

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 no max/min thermometer or temperature strips for measuring sanitize cycle of hot water dish machine. EHS will visit within 10 days to verify proper temperature measuring device obtained. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates for "last sell" on shellstock tags. CDI: Education provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch in Pepsi reach-in cooler being held above 41F. Product prepared 09/12/23. Ambient temperature of unit 53F. CDI: PIC voluntarily discarded product and placed work order. Observed chicken and various cheese being held above 41F in make table. Chicken prepared 09/08/23 and cheeses prepared 09/12/23. CDI: PIC voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed low QAC sanitizer levels in red sanitizer buckets. Food employee refilled bucket and levels still low. PIC contacted service company during inspection. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with moderate scoring. 4-501.11 Maintain equipment in good repair. Observed Pepsi reach-in cooler unable to maintain TCS foods at or below 41F. See violation #22 for details. Observed QAC dispenser at three compartment sink unable to properly dispense sanitizer- no active sanitizing occurred during inspection. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two Pepsi reach-in coolers being used for sotrage of TCS foods- data plate states unit approved for TCS prepackaged foods only. PIC stated new coolers to be purchased Jan 2024 when new budget in effect. REPEAT VIOLATION.

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 no max/min thermometer or temperature strips for measuring sanitize cycle of hot water dish machine. CDI: PIC ordered temp strips during inspection.

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 chicken stored over whole intact beef in the walk in cooler. CDI - PIC rearranged to the order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked sausage dated for 4/29 (placed in the freezer and pulled yesterday), Ground meat without date, crab mix without date, soft cheese without date CDI- PIC discarded the soft cheese,. Cooked sausage was removed from the freezer yesterday, allowed to provide a pull date from the freezer, ground meat and crab mix were datemarked since these were prepped yesterday. REPEAT 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 .

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 meatballs were prepped this morning and covered in the walk in cooler, temped at 43F. CDI - PIC uncovered to rapidly cool. 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 . Obser

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 tuna that had been thawed out in packaging inside cold holding unit, label indicates to remove from packaging prior to thawing under refrigeration. CDI - PIC cut slit

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a boxes of food on the floor in walk in cooler. PIC stated they just received a delivery. 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 no designated area for dented cans. CDI - PIC designated an area in the dry storage room.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket concentration at 50 PPM of quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on the dry rack.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Pepsi cooler used for storage of TCS food (holding at 41F during inspection, see temperature chart). This unit states on data plate that it is acceptable to be used for potentially hazardous foods that are prepackaged.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee drink on the table next to the rethermolizer. CDI - Drink was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several products that had exceeded the date marking limit, including sausage gravy marked 3/11, cooked beef marked 3/16, roast beef marked 3/21, turkey and ham marked 3/22, diced chicken marked 3/23, chili marked 3/23. CDI- all products voluntarily discarded that had exceeded the date limit. 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 .

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 tuna that had been thawed out in packaging inside cold holding unit, label indicates to remove from packaging prior to thawing under refrigeration.

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 spray bottle near cook line with no label, employee identified as water. Observed large containers in dry goods area 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 a box of chicken on the floor in walk in cooler. Observed several products on the floor in walk in freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist jewelry on.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Pepsi cooler used for storage of TCS food (holding at 41F during inspection, see temperature chart). This unit states on data plate that it is only to be used for packaged products.

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 significant buildup on shelving in the walk in cooler, in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped chicken being held above 41F in main make table. Product prepared 12/17/22. Product overstacked. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door reach-in freezer. Observed torn gasket on Gatorade reach-in cooler. PIC stated unit under warranty and service order placed. REPEAT VIOLATION. **Points not assessed due to nature of violation and unit holding temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut Brussels sprouts and sliced American cheese being held above 41F in Coke cooler near ovens. Product prepared 09/15. Unit designed for prepackaged/bottled goods. CDI: Education provided and PIC voluntarily discarded products. EHS will make return visit within 10 days to verify cold holding violations corrected. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on bar glass door coolers. PIC stated gaskets ordered.

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 plan for vomit & diarrhea cleanup. CDI: EHS provided copy of vomit plan via email.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink. CDI: Food employee provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. CDI: Food employee provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice, hot dogs, and sliced cheese being held above 41F in Coke cooler near ovens. Product with various prep dates. Ambient temp of unit 37F. Restricted air flow due to amount of insert pans stored in unit. CDI: Education provided and PIC voluntarily discarded product. Observed quinoa, spring mix, and raw chicken being held above 41F in Coke cooler near salad station. Product with various prep dates. Ambient temp of unit 36F. Restricted air flow due to amount of insert pans stored in unit. CDI: Education provided and PIC voluntarily discarded product. Observed mashed potatoes being held above 41F in walk-in cooler. Product prepared 06/22/22. CDI: PIC voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee wash sanitizer towels in hand sink. CDI: Education provided and hand sink cleaned.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on beer reach-in cooler in bar area.

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 EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside speed gun nozzles in bar area. CDI: Food employee W/R/S.

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 no thermometer for measuring max/min temp of hot water dish machine. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet on three compartment sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink and in sanitizer buckets- 50ppm. EHS will return within 10 days to verify sanitizer dispenser now properly dispenses sanitizer solution. VERIFICATION REQUIRED. 4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed speed gun at "open end" of bar with slight black buildup inside nozzle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad make table holding several TCS foods above 41F. Products with various prep dates. Ambient temperature of unit 42F. EHS provided education, PIC moved foods prepared within last 4 hours to walk-in cooler and voluntarily discarded foods out of temperature. EHS will return in 10 days to verify unit repaired and holding food at temperature. REPEAT VIOLATION. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one roach(stunted) in kitchen on to-go trays. CDI: PIC discarded trays. Observed a few flies throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed salad make table in poor repair- unable to hold TCS foods at or below 41F. See violation #20 for more detail.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, hot dogs, beans, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths in sanitizer solution with a concentration of about 20ppm. CDI. PIC changed the solution,

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed one of the hand sink at the back with no trash can. CDI. PIC provided one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, beef, beans, cold holding in RI at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT. Most of the food was holding at the right temperatures.

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 ground beef, grilled onion, milk, in RI and WI without date marks on them. CDI. PIC date marked.

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 cooling in the RI in a tightly covered container. CDI. PIC removed the cover and took the lettuce to the cooler. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxed of food stored on the floor in the WIC. Explained food needs to be off the floor for cleaning purposes. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees working in the kitchen without a hair cover. CDI. Employee wore one.

4-501.11 Maintain equipment in good repair. Observed one of the RI unable to hold food at right temperatures. CDI, Unit was fixed during inspection.

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 build up on the ceiling of the kitchen area. Needs to be cleaned.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored over washed bags of lettuce and spinach. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over RTE cheese. CDI-PIC changed all storage order issues before EHS left facility. Placing avocados below bags of washed lettuce, chicken below beef, and bacon on a bottom shelf below RTE foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up unit with 4 items in the bottom shelf that was above 41F, PIC explained they had been in there since 9:30am or the previous night. Upon investigation the shelves are heavily blocked on the top by metal pans, decreasing air flow from top to bottom. Items on the top shelf were in temp. CDI-PIC voluntarily discarded items on the bottom shelf, and decreased temperature to help cold hold. PIC moved some of the items to see if cooler will hold.

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 several containers of deli meat in the WIC with no DM, coleslaw in the stand up. CDI- PIC DM 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed corn salsa that was dated 9/20. CDI-PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of quat and oven cleaner with no label. CDI-PIC labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed butane container stored over sugar. CDI-PIC voluntarily discarded container since it was empty.

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 broccolli and brussel sprouts at 47F. PIC said they were cooked this morning and were put in prep unit to cool. EHS explained prep units are not for cooling but for holding food cold. PIC moved food to the WIC to cool since it was still in cooling parameters.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxed of food stored on the floor in the WIC. Explained food needs to be off the floor for cleaning purposes.

4-101.14 Copper Use Limitation - P Observed 2 cooper mugs with a copper inside being used for moscow mules. Facility had other mugs with stainless steel inside. CDI-PIC voluntarily discarded the two with the copper inside.