TRUIST FIELD UPSTAIRS SUITE KITCHEN AND BAR

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over ready to eat items in 2 reach in coolers. CDI: Items reorganized. 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 sanitizer and detergent tubes at the dish machine were switched yielding 0ppm chlorine at end of cycle. CDI: Lines switched, purged, and reprimed with correct chemical. Dish machine reading 100ppm by end of inspection. 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

3-501.19(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 no time stamp for charcuterie boards that were already in stands. CDI: Boards pulled, cooled to 41F and documented before placing back out in the suites. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed shelf with peeling paint and rusted in reach in freezer. Observed damaged gasket on 2door reach in and reach in freezer. Observed walk in cooler #1 floor in need of re-bolting to the ground/floor.

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 dust build up on ceiling tiles and around AC vents. Ensure more frequent cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled. CDI- Taken back 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 .

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 no time stamp for salad, tomatoes, cheese, pasta, slaw, melon without time stamp.

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 walls at 3 comp sink peeling. Get fixed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall peeling at 3 comp sink.

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 several pans of cut fruit cooling at a rate of 0. CDI- UNCOVERED/ STACKED AND COOLED TO 41F. 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 .

3-501.19(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 no time sheet for cold items on TPHC. CDI- Items pulled and cooled back down to 41F before placing them back on the line.

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 fruit cooling covered and stacked. CDI- uncovered and unstacked. 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 .

3-501.19 (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 slaw and salad without TPHC procedures. CDI- Discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. Observed dishes stored clean wit debris. PIC stated that dishes were not in use for the season. CDI- EHS advised PIC to wash and cover with a bag once dry 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 .

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 sugar bins without labels. CDI- Labeled.

4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Observed charcuterie in direct contact with board. CDI- Removed. EHS had a discussion with PIC about the use of wood. Barrier paper will be provided.

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 roller cart in need of cleaning.

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 French onion dip cooling from 11am still above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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://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 reach in cooler #2 holding items above 41F. CDI: Products made prior to today voluntarily discarded. Products made today were relocated to the walk in cooler. 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 .

3-501.15 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 cheese board cooling while tightly wrapped and reach in cooler while tightly wrapped. Observed French onion dip cooling in reach in cooler while tightly wrapped. CDI: Cheese board uncovered and moved to the walk in cooler. French onion dip voluntarily discarded. REPEAT VIOLATION 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 .

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

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler #1. Observed rusted shelving in reach in cooler #1. REPEAT VIOLATION Previous violation corrected.

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 sets, strawberry salad, and cheese boards with 30 min left to service cooling in reach in cooler still above 41F. CDI: Product was torn open to vent and cooled in walk in cooler to 41F. Some items still cooling at end of inspection, however staff were monitoring temperatures and agreed to not sell product until it was 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of buffalo chicken in hotbox below 135F. CDI: Products were rapidly reheated to over 165F. 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 no date mark on cream cheese. CDI: product date marked for today as it will be held past today. 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 goat cheese from 4/24. CDI: Product voluntarily discarded. Overall facility has a great date marking system. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed wrapped lettuce and tomato sets, strawberry salad, and cheese boards cooling in reach in cooler while tightly wrapped. CDI: Items unwrapped and moved to the walk in cooler to cool. REPEAT VIOLATION 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 split gasket on reach in cooler. Observed reach in freezers leaking water on the floor.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm chlorine in dish machine. CDI: All items will be taken to the downstairs dish machine in the commissary. 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

3-501.15 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 tightly covered Cole slaw, French onion dip, and melons in reach in coolers cooling. CDI: Items vented and moved to the walk in for cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth stored in soapy water (0ppm sanitizer). CDI: Wet cloth removed. REPEAT VIOLATION

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate them on faucet handles. CDI - PIC educated and hands properly washed. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 sliced ham, prosciutto and cut fruits at 46 F. CDI - Foods were put into unit prior to EHS arrival. CDI - All products relocated to walk-in cooler to be cooled towards < 41 F. -3-

REPEAT: 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 tightly covered sliced ham, prosciutto meats and cut fruits at 46 F inside upright reach-in unit. CDI - Products uncovered and moved to walk-in cooler. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in santiizer concentrations of 50-100 PPM quat. CDI - Sanitizer solution remade with concentration reading at 200 PPM. -0-

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 large reach-in not holding food below 41F. Ham and prosciutto at 45F. CDI-disposed of.

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 tightly covered salads at 45F. CDI-uncovered and moved to a properly working refrigerator.

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 Provided written plans via email

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine chute accumulating pink residue. Clean and maintain.

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 pasta salad at the buffet not documented on the TPHC log sheet. CDI- Able to determine the time product was placed out, allowed to properly document on TPHC log sheet. Ensure

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service plates at the buffet with the food contact surface facing upward. CDI - Plates were inverted to prevent contamination.

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 cleaning needed under cookline equipment and under shelving.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items 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 potato salad in walk in cooler at 48F after 3 hours and 15 min. Product is received and panned up, no ingredients added. Product was wrapped. PIC removed covering to allow for product to cool but product did not change in 30 min. CDI: Product was voluntarily discarded. EHS and employees discussed the need to work with product quickly in order to ensure it does not rise in temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one salad from 7/13 in reach in cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvements from previous inspection.

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 watermelon water in buffet area with no time marked and no product written on the TPHC procedure. PIC stated that product is discarded at end of serving period. CDI: Watermelon water was added to the TPHC paperwork and time stamped today.

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 potato salad cooling in walk in cooler while tightly covered. CDI: potato salad was voluntarily discarded. Observed cut melon cooling in reach in cooler. CDI: Melon was moved to walk in cooler and cooled above required rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in reach in cooler above 41F. CDI: PIC stated upon entering facility that the cooler went down right at their last temperature check at 5pm. Food had not been relocated. CDI: Prep for today was started at 2pm and the serving time ends at 8pm. All food for today was held on TPHC. Any food that is in bulk for tomorrow was relocated to the downstairs walk in and rapidly cooled to 41F. All food that was plated for today will be discarded at 8pm. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding items above 41F. CDI: Technician repaired walk in during inspection. Walk in was blowing at 36F by end of inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage above 3-comp sink. Wall is no longer smooth and easily cleanable.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handwashing sinks at upper level bars being used for storage. Keep all handwashing sinks accessible for use. Note: The sinks were not being used for handwashing during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac and Cheese at 132 F in the hot holding box. Product discarded. Ensure that products that are taken out of the hot box temporarily are still at 135 F when returned to the box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Swiss cheese at 43 F. Product had been taken out to stock the buffet area. Observed wrapped salad tray at 42 F in walk in. Butter Squash observed at 44 F. Potato Salad observed at 42 F. Ensure products that are temporarily taken out of the coolers are cooled to 41 F prior to wrapping if above 41 F when returned to the cold holding unit. CDI, all items cooled to 41 F, except Butter Squash which was discarded. LL

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 a tomato based pesto product with a discard date of 7/17. CDI. Product discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed butane stored above dry goods. CDI. Product moved to a location below food items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without beard guards. Please provide face guards for staff that have beards.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored next to a handwashing sink and exposed to splash from the sink. CDI. Items moved to a location away from the sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stained and with grooves with black residue. CDI. Cutting boards removed from use by PIC.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries, radishes, and fruit stored over ready to eat cheeses in reach in cooler. CDI: Products rearranged.

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 watermelon and feta date marked from 4/16 in reach in. CDI: Food voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed there to be no paper towels at bar hand sink. CDI: paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed one container of butter above 45F in kitchen. Butter was real butter. Employee stated the butter had been out all day. CDI: Butter voluntarily discarded.

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 REPEAT Observed one item of sliced meats missing from TPHC log at buffet. CDI: meat added to list.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic cups being stored on hand sink shelf at bar. EHS advised storing cups away from hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT Observed slicer being stored as clean (not currently being used) with residue and food splatter on back of blade. CDI: PIC directed to clean slicer and store it clean when not in use. Points not escalated due to other previous violations being corrected.

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 REPEAT Observed cooked noodles in walk-in cooler from 10am at 50F at 6:30pm. CDI: noodles voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT Observed items in hot boxes holding below 135F including beer cheese, 4 pork loins, beef sliders, and mac-n-cheese. Facility was attempting to hold items hot in hot box using only a sterno flame on bottom shelf. Hot boxes were not turned on. CDI: all items were reheated to 165F. EHS advised that hot boxes be turned on at all times when holding foods hot, one sterno flame will not keep food in hot box at proper temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on buffet above 45F including shredded cheese, ranch, melons, sliced cheese, and mixed greens. Items were not being stored in cold holding equipment. EHS suggested placing these items on TPHC. CDI: all items to be discarded after four hours.

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 logs not marked for buffet food items. PIC stated intention of coleslaw was to switch it out every hour. Observed no TPHC procedures onsite. VERIFICATION REQUIRED to ensure TPHC procedures have been developed if facility intends to hold items on time for buffet.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of dark liquid in kitchen without a label. PIC stated he was unsure of what substance was and voluntarily discarded contents of bottle. Observed spray bottle of blue liquid without label at bar. CDI: bottle taken back to kitchen to be properly labeled.

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 REPEAT Observed cooked noodles cooling with tightly wrapped plastic in walk-in cooler. CDI: Noodles did not meet proper time and temperature parameters and were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloth being stored outside of sanitizer bucket at bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while wet. EHS educated PIC on proper and potential air-drying methods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cap opener blade with build-up in need of cleaning.

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 dust building up on ceiling tiles around vents.

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 one employee turn off the handwashing sink with his bare hands. After washing hands, staff must turn off the faucet handles with a paper towel. CDI. PIC instructed staff person to rewash his hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from one of the sinks at the Diamond area bar. CDI paper towels provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed ice being scoop with a cup with no handle. CDI. Cup discontinued from use and ice scoop obtained.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a slicer that was stored clean with food residue. Observed cleaned platters stored with residue. Observed the interior of the ice machine with residue. CDI. All items removed from service and cleaned.

Observed chicken tenders reheated to 125 and placed into the hot box for service. CDI product dicarded.

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 prepared burger topping trays with tomatos at 51 F. After 20 minutes, item was observed at 54 F. CDI. Product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple hot holding items stored below 135 F. CDI. Items reheated to 165 F or discarded if reheat to 165 was not obtained.

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. Hot food items were not being recorded on the log book. All hot food items being held on time must be logged per approved procedure. Time procedure onsite indicated food items would be labeled with tape on the pans, but process in place was to use a log book. Also, procedure does not state hot foods will be held on time once placed on the buffet line. 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 cold food items being cooled and tightly covered with plastic. CDI. Wrap removed to allow products to vent.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two sugar products 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 hot box of food stored out in the open (outside the tent), at the 1st base area. Keep all food stored under the tent. CDI. Food items move to under the tent.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on a handwashing sink.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food service equipment stored on the floor in the main storage room. Observed food service equipment stored out in the open at the 1st base area. Items at 1st base area move to under the tent.

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 cups at the Diamond Bar stored at the handwashing sink where water from hand washing can drip on the cups. CDI, cups moved to a clean location. Observed cups at the bars stored exposed to contamination. Keep the cups stored in a plastic sleeve until dispensed.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed the sliding door at the ice machine still damaged. Repeat Non-Compliance. Observed the dish washing sink middle vat with a damaged sink stopper (cloth used to keep sink from draining.

Observed the 1st base bar area with no sanitizer test strips. CDI, test strips provided. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal water bottles stored with single service items. Observed a soiled shirt stored next to clean utensils. CDI. Shirt moved to a new location.

6-301.12 Provide paper towels or approved alternative for hand drying at each hands ink. -Pf, Observed one hand washing sink at each bar with no paper towels. CDI towels provided at the sinks. Note: There was at least one adjacent sink with towels at each bar.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed the slicer with old residue. Per the PIC the slicer should have been cleaned after each use. Ensure the slicer is fully cleaned and sanitized every 4 hours during operation. CDI. Slicer taken out of service for cleaning.

Observed multiple food items in hot boxes below 135 F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Products will be served and discarded within 4 hours. Products allowed to remain in use on time. Based on inspection results completed in the main kitchen, food items are leaving the kitchen at proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed multiple items above 45 F in the kitchen area. Observed a rack of staff sandwiches stored in the storage closet at 60 F. Items will be served and discarded within 4 hours. Products allowed to remain in use. Based on inspection results in the main kitchen. Prepared food items are leaving the main kitchen at temperature. Adjust TPHC process to start the 4 hour hold time when the kitchen leaves the kitchen.

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. TPHC policy does not reflect the current process. Policy provided states tape will be used to record time on each pan. Tape was not observed on pans. Change log sheet to indicate that the staff will initial the log when the product has been discarded. Based on observations food is being placed on time above 45 F and below 135 F. Adjust process to start 4 hour hold time in the kitchen.

Observed chemicals stored next to food and single service articles in the kitchen. CDI. Chemicals moved to a new location. 7-201.11 Store toxic materials to avoid contamination. -P

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 a tray of pasta salad cooling in the walk-in refrigerator at 54 F. Product wrapped tightly with plastic. PIC advised the product was being cooled to 41 F before serving on the buffet. Returned 20 minutes later and the temperature decreased to 53 F. Product wrap removed for proper cooling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of utensils stored less than 6 inches above the floor in the storage closet.

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 cups stored next to the hand washing sink in the bar near the kitchen. CDI. Cups moved to a new location. Observed single service cups stored so that the cups were brushing against staff clothing. CDI. Cups recovered with wrap.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the sliding doors at the ice machine damaged. Repeat Non-Compliance. Replace the damaged doors.

5-205.15 Maintain a plumbing system in good repair. Observed a waste water leak at the drain line under the 3 compartment sink that was overflowing into a tub that was then flowing onto the kitchen floor.

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 the ceiling collecting dust.

. . 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 2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 When to Wash - P Ensure proper handwashing procedures and wash when required. CDI- corrected procedure and informed of requirement before gloves.

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 private party buffet with no temperature control or procedures, labels. VR

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Reverse the 3 comp sink direction at the bar to removed splash zone or drain area, from the handsink area.

4-501.11 Maintain equipment in good repair. Replace the rusted cooler racks. Repair shelving of prep table so 6inches off the floor. Replace ice machine door.