SHERATON LE MERIDIEN BANQUET KITCHEN

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 blocked by large roller rack. CDI- Removed

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no cooling and cooking logs for non-continuous cooked meats cooked throughout the week.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 deli meats in garde manger dated for 8 days (roast beef, Ham, salami, prosciutto) CDI- All dates corrected. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed lettuce cut prior to washing. CDI- Lettuce washed. Wash unwashed vegetables prior to cutting.

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 water damaged tiles in banquet hallway. Area contains prep areas, hot boxes, dishes and food equipment. Observed walk in freezer floor heavily damaged. Observed ceiling caving in at dish pit shared with social kitchen. Observed low grout and missing tiles in dish pit area shared with social kitchen.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several milks and milk products without a date. CDI- Milks dated. 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 several milks and milk products without a date. CDI- Milks dated. 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 chartuterie boards cooling wrapped in walk in cooler. Boards were cooling too slowly. CDI- Boards unwrapped. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Replace/ resurface boards.

5-205.15 Maintain a plumbing system in good repair. Observed drain at dish machine not draining. Water filled the drain and scattered across the floor. CDI- Maintenance came site and repaired drain.

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 floor damage in garde manger. Observed walk in freezer door heavily damaged. -REPEAT. Observed rusted vents in dish room. Observed dust accumulation on vent in dish room. -REPEAT. Observed missing ceiling tiles in dry storage room. Observed water damaged tiles in hallway. Observed cove base missing at 3 comp sink in garde manger.

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 salsa and pimento cheese cooling at a rate of .06. CDI- Plastic removed from items. Items began to cool faster. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in dry dish storage area.

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 walk in cooler door damaged. PIC stated they are in the process of getting it fixed. Observed holes in ceiling at dish area, 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 vents above dish area in need of cleaning.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no cooling logs for chicken and beef cooked yesterday. CDI- Meats 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 par cooked chicken and beef dated for 2/14/25. Items were cooked yesterday. CDI- Discarded. Observed milk without a date. CDI- Dated. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed freezer over icing. Food stored in area where water was dripping. CDI- Food removed. From area.

4-501.11 Maintain equipment in good repair. Observed freezer over icing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards heavily scored. Replace or resurface.

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 missing and water damaged ceiling tiles near walk in coolers, walk in freezer door bent and cannot close properly, cove base under 3 comp sink missing in garden manger.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can openers in need of cleaning. CDI- Can openers taken back o 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Obsevred bathroom cleaner stored at sink with pineapples. CDI- Removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Repair or replace.

5-205.15 Maintain a plumbing system in good repair. Observed leak in hallway from the ceiling.

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 damaged floor and ceiling tiles throughout in the hallway, banquet and garde manger room. Ceilings in hallway and garde manger are damaged. Base boards in garde manger area damaged near under the 3 comp sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans stored as clean. EHS reminded staff to separate pans for air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed one hot box not functioning. Remove or repair equipment. REPEAT VIOLATION Parts for the hot box are being ordered to repair it. Money had been reallocated to a broken walk in cooler. Observed torn gasket on walk in freezer. Observed rusted shelves in dry storage behind gardemanger.

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 ice build up in walk in freezer. REPEAT VIOLATION Previous violation corrected.

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 damaged floor tiles and baseboards throughout storage areas of facility, particularly in banquet storage room, gardemanger kitchen, and banquets hallway. Observed significant wall damage in banquets hallway. Repair or replace all damaged tiles/areas. Observed ceiling tiles in main banquets hallway area are stained and missing in several areas. Observed 2 ceiling tiles in gardemanger that are absorbent. Observed light in dish storage room with a leak. REPEAT VIOLATION

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 Cole slaw cooling in covered dishes in the walk in cooler. Cole slaw had 45 min left to cool to 41F. CDI: Product placed on sheet pans and cooled to 41F in the walk in freezerwith remaining time. 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 with 3 pans of short rib holding above 41F. All other items in the reach in were at or below 41F. Pans were stacked tightly on rack possibly restricting air flow. CDI: Items voluntarily discarded. Overall, facility has good monitoring of food items and coolers throughout facility. Temperatures are taken regularly per facility procedures. 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 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 is not been labeled, or if the label is incorrect. -P Observed sliced ham and sliced turkey in walk in cooler from 4/17. CDI: Product voluntarily discarded. Date marking system throughout facility is very strong. 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 cut lettuce cooling in deep lexans in the walk in cooler and beet salad cooling while covered in the walk in cooler. CDI: Ice added to lettuce and cooled to 41F. Beet salad was uncovered and cooled in the walk in freezer. 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 .

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

4-501.11 Maintain equipment in good repair. Observed one hot box and one reach in cooler not functioning. Remove or repair equipment. REPEAT VIOLATION Parts for the hot box are being ordered to repair it.

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 shelving in the walk in cooler where milk is stored with microbial build up. Ensure more frequent cleaning. REPEAT VIOLATION

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 damaged floor tiles and baseboards throughout storage areas of facility, particularly in banquet storage room. Repair or replace all damaged tiles/areas. Observed ceiling tiles in main banquets area are stained and missing in several areas. REPEAT VIOLATION Some improvement from previous inspection.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed grill marked beef in reach in cooler with no labeling. PIC stated that this product would be fully cooked prior to service. CDI: Tag for beef was in the walk in cooler. Beef relocated to walk in cooler. Observed tags for chicken, beef, and salmon did not indicate that the product was raw, although it was stored as such. CDI: Products labeled as raw. REPEAT VIOLATION Improvement from previous inspection with regards to log and record keeping and all items had final cook temperatures recorded. NOTE: Observed some items on the logs with the initial temperature of the food, not the length of cooking time, recorded under the cooking time column. Ensure logs are accurately filled out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler with cheeses in the gardemanger cooler holding items above 41F. Cooler was “zoned” in that the top shelf held at 41F and below and subsequent shelves increased in temperature with the bottom shelf items holding at 50F. CDI: Items above 41F were voluntarily discarded. Ensure that cooler air flow is not blocked by sheet pans or overloading of top shelf. 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 .

4-501.11 Maintain equipment in good repair. Observed one hot box and one reach in cooler not functioning. Remove or repair equipment. REPEAT VIOLATION PIC stated that hotel ownership was on site yesterday verifying what items and areas need to be repaired/replaced.

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 shelving in the walk in cooler where milk is stored with microbial build up. Ensure more frequent cleaning.

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 damaged floor tiles and baseboards throughout storage areas of facility, particularly in banquet storage room and gardemanger. Repair or replace all damaged tiles/areas. Observed doors in gardemanger area are rusted and in need of painting. REPEAT VIOLATION PIC stated that ownership was on site yesterday to verify what items or areas need to be repaired/replaced.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in garde manger kitchen blocked by speed racks. CDI: Speed racks relocated.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cheese in the walk in freezer with microbial growth. CDI: Cheese voluntarily discarded.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no final cook temperatures documented for par cooked items finished off yesterday. 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 cut melons cooling in walk in cooler in deep covered lexan. CDI: Product was cut into smaller portions and placed on speed racks. 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 one hot box and one reach in cooler not functioning. Remove or repair equipment. Observed fryer baskets with loose wires.

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 fryer baskets with build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

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 damaged floor tiles and baseboards throughout storage areas of facility, particularly in banquet storage room and gardemanger. Repair or replace all damaged tiles/areas. REPEAT VIOLATION Facility is working on putting in for capital projects on this year’s budget.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed hood not working efficiently. Smoke from grill marking chickens was filling up the kitchen, and not pulled through the hood properly.

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 steaks (non-continuously cooked) stored above raw salmon in WIC. - CDI - PIC corrected storage order by placing raw salmon above raw steaks. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. - Pf - Observed non-continuously cooked steaks in WIC #2. PIC unable to provide approved non-continuous cooking process application or required logs. PIC also unable to provide box steaks came in to prove steaks are whole intact muscle. PIC also stated chicken and various types of fish (salmon and mahi mahi) are non-continuously cooked, but EHS did not observe these proteins being non-continuously cooked during inspection. PIC completed non-continuous cooking application with EHS present; EHS approved use of non-continuous cooking for chicken and fish. - VR - Verification required within 10 days to ensure steaks are whole intact muscle and do not apply to non-continuous cooking due to surface temperature of 145F reached and color changed achieved. Non-continuous cooking application and procedures can be found at: 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 TCS items holding above 41F in WIC #1 (see temperature chart). - CDI - PIC voluntarily discarded all items holding above 41F that had been in unit for more than 4 hours. PIC moved all other TCS items to other units and turned down the temperature of unit. EHS observed ambient temperature recover before leaving. EHS recommends having refrigeration technician service unit prior to restocking unit to verify no issues present with unit. Follow up visit required to ensure unit holding at 41F or below. 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 .

3-501.15 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 tomato sauce cooling in large, deep container in WIC #2. Tomato sauce mixed from room temperature ingredients and cooled 4 degrees within 40 minutes. - CDI - PIC placed tomato sauce into multiple shallow containers and moved to freezer unit to continue cooling. - *NOTE: Tomato sauce was being cooked when EHS went to take a third temp. 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 .

4-601.11(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 food residue and debris on the exterior doors and interior of cabinets under prep table surfaces. Clean and increase cleaning frequency to maintain clean.

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 water damaged ceiling tiles and damaged floor tiles and baseboards throughout facility. Repair or replace all damaged tiles/areas.

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 employee wash hands and then use freshly cleaned hands to turn off unclean faucets without use of a barrier. CDI - hands re-washed and towel used to turn off faucet.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart pushed in front of hand sink in downstairs garde manager kitchen blocking access to the sink. CDI - cart relocated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened milk, half and half, and open nut milks in various cooler units in both Meck kitchen and in Symphony kitchens with no date marking present. CDI - items discarded REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in various areas of kitchens. Contact PCO for service.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed active condensate deal in symphony WIF with frozen condensate visible pooled on exterior of food packaging stored in the unit. Do not store food under sources of contamination including active condensate drips.

4-501.11 Maintain equipment in good repair. Split gasket on Symphony WIC #1. Repeat. Active condensate issue in Symphony WIF needs repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 various areas of floor/baseboard damage or missing baseboard tiles especially in storage areas. Observed accumulated debris under/behind equipment in various areas. Observed damaged ceiling tiles in Symphony kitchen area. REPEAT 6-501.16 Store mops for air drying after use. Observed wet soiled mop stored sitting in mop bucket filled with used foul water in Symphony mop room. Clean and hang mops for air drying after use.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal events. CDI - correction by education of PIC. Flyer and written procedures left on site during inspection. 0 point deduction

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on drop plates of bulk ice machines. Clean frequently to prevent buildup.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed opened milk, half and half, and open nut milks in various cooler units with no date marking present. CDI - items date marked or discarded

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed tables set up for customer beverage self service with single service cups stacked high unprotected and not in dispenser. Mouth contact surfaces exposed to potential contamination.

4-501.11 Maintain equipment in good repair. Split gasket on WIC #1 hallway outside symphony split. Repair/replace

4-501.110 (B) Mechanical Warewashing Equipment, Wash Solution Temperature -Pf. Observed dish machine max temperature achieved 114f before dropping back to 112f during cycle. Chlorine sanitizer at proper concentration greater than 50ppm in final rinse. PIC called for repair during inspection. Water temperature of all other fixtures found to be above 120f and no visible residue present on cleaned utensils. Verification Required within 10 days.

5-205.12 Prohibiting a Cross Connection. Observed drain line from ice machine extending down into and below the plane of the floor drain creating a potential cross connection. CDI - engineering on site cut pipe off above flood plane of floor drain. 5-205.15 Maintain a plumbing system in good repair. Observed long term leak from pipe under beverage area dump sink. Previous repair patch no longer effective and organic buildup around patch indicated leakage is long term. Repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 various areas of floor/baseboard damage or missing baseboard tiles especially in storage areas. Observed accumulated debris under/behind equipment in various areas. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC who was present during inspection and actively preparing food could not produce documentation of being a certified food protection manager.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented can of sweet potatoes and another of marinara sauce. PIC discarded cans.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing 0 ppm chlorine sanitizer during operation. PIC took machine out of service, called for maintenance. VR - verification required. Meanwhile, dishes sent to main kitchen. Observed pre-made bottled quat sanitizer measuring 50 ppm quat rather than required 200 ppm. PIC got a fresh bottle, ensured it measured 200 ppm quat, then discarded the old one. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled iced tea nozzle stored as clean. Observed soiled deflector rim in ice machine. Observed soiled can opener blade stored as clean. PIC got new can opener.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in walk in cooler measured 42F-43F. PIC called engineering and they turned temperature down to setting of 36F. VR verification required.

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 expired cream sauce (9/21) and expired Blue cheese dressing (9/20). CDI - both voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle hanging on dry goods shelf. CDI - bottle removed, discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in bucket of sanitizer between uses.

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed gauges on dish machine not operating. VR - verification required. Meanwhile, dishes sent to main kitchen.

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 mold building up behind pre-wash at dish machine.

7-201.11 Store toxic materials to avoid contamination. -P. Observed bottle of bleach stored on tabletop next to serving dishes. CDI - bleach removed, dishes sent back to be rewashed.

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 macaroni with cream added, located in walk in cooler inside covered deep container. Macaroni measured 48F at 5 pm. PIC said that macaroni was cooked at 1 pm. CDI - Macaroni was spread onto several shallow sheet pans and placed into freezer for rapid completion of cooling. It reached 43F in 17 minutes. Discussed cooling methods with PIC and instructed him to discontinue using deep covered containers for cooling. Also discussed ambient cooling rules for room temperature ingredients - same type of uncovered containers or immersion into ice bath, and allowing 4 hour or less to reach 41F.

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 several areas in permitted space with damage to floors, walls, ceilings. Continue to make repairs.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF New PIC was unable to readily find the written employee health policy documentation present from the last PIC. EHS and owner were able to locate the document. PIC should utilize this document to refresh employee's knowledge of the policy, EHS recommends having all food employees re-read and sign the document.

6-301.14 Post a handwash sign at each handsink. Handwashing signage was missing at multiple sinks in the facility where food is prepped/utensils are handled. Facility was able to locate a stash of handwashing signs provided by EHS at a previous date and will have the signs posted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach and degreaser not labelled in the three compartment sink area. Labelled by PIC at time 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 multiple water damaged ceiling tiles throughout facility, observed ceiling tiles missing in some areas, observed damage to several drains in the facility.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights in the main holding area of the facility not shielded. Lights should be shielded as food and clean utensils are stored in these areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing in women's restroom. Stocked during inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Dispenser at 3 compartment sink is not functioning properly and no sanitizer is being dispensed. Staff must bring sanitizer from main kitchen until repaired. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine is soiled at the chute area and also on the shield. Clean and sanitize. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 129F in hot box #1, chicken at 124-134F in hot box #3. Broccoli at 125F in hot box #3. Hot boxes were turned up and all items were pulled and reheated. Broccoli reached 167+F, chicken 167+F. Mashed potatoes were still being reheated at end of inspection. Facility is using a thermometer to check temperatures to ensure it reaches a minimum of 165F. When checking products on line that were being assembled, I observed they were under 135F. These assembled meals are then placed in a hot box until service. Facility will move to TPHC as these products are used within 4 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 Facility is utilizing time on prepped foods that are in hot boxes. They are losing temperature during assembly so time will begin once they are removed from hot or cold hold. Food is served within 2 hous of preparation and immediately consumed. Leftovers will be discarded. Emailed Oscar La Fuente TPHC template to fill out. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Advisory is missing on online catering menu. Some items that need to be marked include shellfish, ceviche, steak, etc. Return visit required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in need of a beard guard. Observed multiple employees with watches and/or bracelets. Remove.